Zippy Chipotle Slaw

Ingredients Weight Measure
Green cabbage 2 small heads
Red onions 2 small
Black olives, sliced (no juice) 1-1/3 cups
Jalapeño rings, sliced (no juice) 1 cup
Frozen corn kernels 2 cups
Canned tomatoes (with juice) 4 cups
Carrots, julienne 4 cups (loose pack)
Zuchini, julienne with skin 4 cups (loose pack)
Jicama, julienne 4 cups (loose pack)

Chipotle Dressing

Ingredients Weight Measure
Yellow onion, small 1 ea.
Red bell pepper, small 1 ea.
Granulated sugar 1 cup
Cider vinegar 4 cups
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.
Parsley, dry 2 Tbsp.
Garlic, granulated 2 Tbsp.
Basil, dry, whole 2 tsp.
Oregano, dry, whole 2 tsp.
Cumin, ground 2 tsp.
Coriander, ground 2 tsp.
Salt 2 tsp.
Black pepper, ground 2 tsp.
Canola oil 2 cups


Ingredients Weight Measure
Canola oil 1 Tbsp.
White fish, firm (preferably Pacific snapper) 4-6 lbs.
Cheddar cheese, shredded 12 oz.
Mozzarella cheese 12 oz.
Wonton skin, 6" sq., folded in half diagonally, fried in a taco shape, drained 24 ea.
Cilantro sprigs, for garnish, optional as needed
Lime wedges, for garnish, optional as needed


  1. For Zippy Chipotle Slaw, shred cabbage on mandoline (or finely by hand). Julienne onion on mandoline (or finely by hand). Put all ingredients in bowl. Toss with dressing (recipe below). Slaw is best once it's been refrigerated 8 hours or overnight.
  2. For Chipotle Dressing, do 1/2 recipe 2 times in blender. Add everything except canola oil to blender and puree. While blender is running, slowly add canola oil to emulsify. Pour over prepared slaw and toss to mix well. Store refrigerated for 8 hours or overnight. Salad will gain more liquid while it is refrigerated.
  3. To prepare each Taco, put 1 tsp. canola oil in a hot sauté pan. Cut fish into 1/3-1/2 lb. pieces. As soon as fish is in the pan, add 1-1/2 cups slaw to pan (with plenty of liquid). With tongs, mix together. Do not overcook. Cooking is complete when liquid is almost evaporated.
  4. Top with 1 oz. each shredded cheddar and mozzarella. Cover sauté pan to melt cheese.
  5. Place 2 fried wontons side by side on serving plate and fill each with half of the fish and Zippy Chipotle Slaw mixture. Garnish with cilantro sprigs and lime wedges if desired.

Yield: 12 servings