Scott and I are kind of addicted to Mexican food. He’s worse than I am though. At least a few times a month we’ll go to our favorite Mexican joint, El Centro (they also have organic red wine, what what!). I always (literally, always) get the fish tacos. Normally fish tacos are mostly the breading, and are deep fried in cheap, rancid vegetable oils (that will give you heart disease!). But El Centro’s fish tacos are grilled, then topped with a cabbage slaw, chipotle sauce, pico de gallo and avocado. It’s amazing. I ditch the corn tortilla and just eat it like a salad.

While making my grocery lists and meal  plans for the week, I realize I could totally recreate the slaw (or could I?). I never eat the tortilla anyway, and I could make my own version of this slaw, right? Right. The slaw (slaw is a weird word) turned out amazing. Even better than El Centro’s because I could add everything I like (ie: a lot of jalapenos).


  • 1 small to medium head of cabbage, chopped into slaw slices
  • 1/2 a red onion, sliced
  • 1 small garlic clove, diced
  • 2 large jalapenos, diced (or less if you don’t like to burn your mouth off)
  • 2 tbso cilantro, chopped
  • 1 cup of sour cream
  • 1 tbsp of chipotle powder (again, less if you don’t want as much of a kick)
  • salt & peppa


  1. After chopping, slicing and dicing, combine all ingredients and let it rest for at least 20 minutes. This will draw some of the water from the cabbage and soften it a bit, and the flavors will blend together.
  2. Serve as a side, as a salad, on its own.



  1. Pingback: Fish Taco Salad » Ancestral Nutrition

  2. Your recipe calls for a head of lettuce but in the directions you refer to cabbage. Is it cabbage we are to use? I make my slaw with cabbage but could be lettuce? Thanks for the reply in advance. Cheryl

  3. Pingback: Weekly Meal Plan 10/20/2013 | Weed'em & ReapWeed'em & Reap

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