Fish Tacos

August 14, 2017

This recipe is from Rachel Ray’s magazine. The slaw has a bit of a kick to it!



2 lbs fish (we used cod, line caught, from Trader Joes)

Garlic salt and cumin

Corn Tortillas

Chipotle Sour Cream Slaw (from Rachel Ray)


Slaw ingredients:

1 Cup Sour Cream

4 chipotles in adobo coated with sauce

2 Tblsp Canola oil (I used olive oil)

2 Tblsp white distilled vinegar

1 lime zested and juiced

1 Tblsp agave or honey

salt and pepper

6 cups thinly shredded cabbage

½ red onion thinly sliced

¼ cup cilantro leaves, coarsely chopped




In a food processor (I used my immersion blender), mix sour cream, chipotles, oil, vinegar, lime, and honey until smooth.; season with salt and pepper. Transfer to a large bowl. Add cabbage, onion and cilantro and toss.


Preheat iron skillet. Season fish with salt and spices. Cook.


Heat tortillas.


Fill your tacos and enjoy!

Click the picture to see the video:


Click on the picture to see the cooking video