Salsa Blanca Slaw (for Fish Tacos) Recipe

Salsa Blanca Slaw (for Fish Tacos) Notes

We love fish tacos, and I created this slaw using all spices from the Spice House.

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/8 teaspoon roasted garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin powder
• 1 teaspoon Salt-Free Adobo Seasoning
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon chipotle powder
• 1/4 teaspoon onoin powder
• 1 1/2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 2 cups freshly shredded cabbage

Serves / Yields

Enough slaw for 6 tacos

Preparation Instructions

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.

Helpful Hints

Variation: 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.

Credit

This recipe was provided by Jim Klocek from North Aurora.