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We love fish tacos, and I created this slaw using all spices from the Spice House.
Enough slaw for 6 tacos
Combine all ingredients except cabbage in a medium bowl. Whisk until well combined. Amount of heat is controlled by amount of chipotle powder. Fold into shredded cabbage, cover, and chill for 1/2 hour. Place breaded fish into tortilla. Top with slaw and sliced avocado. Serve.
Omit cabbage, sugar and cider vinegar.
Add 1 tablespoon fresh lime juice, 1/2 avocado mashed, and 1/4 cup finely chopped fresh cilantro. Whisk ingredients until avocado is smooth and incorporated. Serve in tortillas over grilled shrimp.
I typically use "The Ultimate Fish Stick" from Trident Foods for the tacos because they are delicious and easy to prepare, but breaded tilapia loins work well too.
This recipe was provided by Jim Klocek from North Aurora.