This post brought to you by Sabra Dipping Co, LLC.. All opinions are 100% mine. Nothing says summer on Cape Cod more than fish tacos and today you’re in for a real treat! These cod fish tacos are paired with a spicy hummus slaw, topped with fresh radishes and a mango-peach salsa. Seriously, these will become your go to summer treat of the year!
Once again I’m bringing you some new ideas and ways you can use Sabra hummus in your every day cooking. Whether you’re craving a fresh salad with a hummus-mint dressing or need a quick pasta salad to take on a family picnic, Sabra is there for you!
The star of these cod fish tacos is the spicy hummus slaw – a mix of crunchy green cabbage, Supremely Spicy Sabra Hummus, a touch of mayyonaise, and a splash of your favorite vinegar.
It’s refreshing and pairs incredibly well with the fish. You won’t need much more, but I do recommend dolloping a bit of Sabra’s Peach Mango Salsa on top of these, just to take it over the top. You won’t regret it.
The key to a good slaw is a balance of spicy, sweet, salty, and acidic. You want that kick from the Supremely Spicy Hummus, a touch of sugar, a splash of the vinegar brings on the acid, and as always (even when I don’t list it as an ingredient), make sure to season with salt to taste.
Fish Tacos with Spicy Hummus Slaw
Ingredients
- 2 tablespoons vegetable oil
- 2, 8 ounce filets of cod fish sliced into one-inch strips
- 2 teaspoons Chile Margarita spice blend
- 4-6 flour tortillas warmed
- 1 cup shredded cabbage
- ½ small red onion thinly sliced
- ½ cup fresh cilantro chopped
- ½ cup Supremely Spicy Sabra Hummus
- ¼ cup mayonnaise
- 1 teaspoon granulated
- 2 tablespoons apple cider vinegar
- sliced radishes
Instructions
- Heat vegetable oil and season fish with spices. Cook fish on both sides (about 5 minutes total). Set aside.
- To make slaw: mix cabbage, red onion, hummus, mayonnaise, cilantro, and vinegar. Season to taste.
- Assemble tacos by placing slaw over warm tortillas, topping with thinly sliced fresh radishes.
2 Comments