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!
  • 2tbsp Spiker’s Chile Lime shrub
  • 1cup shredded cabbage
  • 1/2 small red onionthinly sliced
  • 1/4cup fresh cilantrochopped
  • 1/2cup hummus
  • 1/4cup mayonnaise
  • 2tbsp vegetable oil
  • 1pound cod, haddock, or tilapia filetscut into 1-inch strips
  • 2tsp chile powder
  • 4 to 6 flour tortillastaco size
  • 1/4cup queso frescofor garnish
  • 1 avocado (optional)for garnish
  • 1 radish (optional)thinly sliced
  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 warm taco and top with fish. Add a sprinkling of crumbled queso fresco.

Recipe courtesy of Spiker’s Shrubs, Greenfield MA. For more tasty ideas visit .