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Pickled jalapenos are low in fructose in the small amounts used here, so this is likely Low Fructose. If you prefer to always avoid pickled jalapeño peppers, please tap it and change its rating to Red.
Make the slaw: In a medium mixing bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, and salt. Toss well until the cabbage is evenly coated, then set aside while you prepare the filling — the slaw will soften slightly and the flavors will come together.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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