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Salsa Blanca Coleslaw

Salsa Blanca Coleslaw
We love fish tacos, and I created this coleslaw using all spices from the Spice House.

Submitted by: Jim from North Aurora, IL
Yield: 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.