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.