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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
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Fish Tacos with Chile Lime Hummus Slaw
Print Recipe
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
Servings:
Units:
Instructions
  1. Mix all of the slaw ingredients together and set aside. (Tastes best if you give it at least an hour for flavors to develop.)
  2. Sprinkle the fish pieces with the chile powder.
  3. 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.
  4. Spoon the slaw into a taco and top with fish. Add a sprinkling of crumbled queso fresco.
Recipe Notes

2 Tbsp. Chile Lime shrub • 1 cup shredded cabbage • 1/2 small red onion thinly sliced • 1/2 cup fresh cilantro, chopped • 1/2 cup hummus • 1/4 cup mayonnaise • sliced radishes. For the fish: 2 Tbsp vegetable oil • 2 8-oz filets of cod, tilapia, etc. cut into one-inch strips • 2 tsp. Chile powder or other spice blend • 4-6 flour tortillas, warmed. Directions: Heat vegetable oil in a skillet and season fish with spices. Cook fish 5 minutes, turning once. Set aside. • Mix Chile Lime shrub, cabbage, cilantro, red onion, hummus, and mayo. Season to taste with salt & pepper. • Assemble tacos by placing slaw over warm tortillas. Top with fish and garnish with sliced radishes.

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