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Fish Tacos with Chile Lime Hummus Slaw

Looking for a new way to dress up a classic fish taco? Try this zippy slaw which marries Spiker’s Chile Lime shrub with a creamy hummus-mayo dressing. The colors are bright and beautiful, the textures are creamy and crunchy. The perfect combination!

Fish Tacos with Chile Lime Hummus Slaw

Looking for a new way to dress up a classic fish taco? Try this zippy slaw which marries Spiker's Chile Lime shrub with a creamy hummus-mayo dressing. The colors are bright and beautiful, the textures are creamy and crunchy. The perfect combination!
Servings: 4

Ingredients

Slaw

  • 2 tbsp Spiker's Chile Lime shrub
  • 1 cup shredded cabbage
  • 1/2 small red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup hummus
  • 1/4 cup mayonnaise

Fish

  • 2 tbsp vegetable oil
  • 1 pound cod, haddock, or tilapia filets cut into 1-inch strips
  • 2 tsp chile powder
  • 4 to 6 flour tortillas taco size
  • 1/4 cup queso fresco for garnish
  • 1 avocado (optional) for garnish
  • 1 radish (optional) thinly sliced

Instructions

  • Mix all of the slaw ingredients together and set aside. (Tastes best if you give it at least an hour for flavors to develop.)
  • Sprinkle the fish pieces with the chile powder.
  • Heat the vegetable oil in a skillet and turn the temperature to medium-high. Add the fish pieces and pan-sear until golden on all sides and cooked through, about 5 minutes total.
  • Spoon the slaw into a warm taco and top with fish. Add a sprinkling of crumbled queso fresco.