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Robbie’s Fish Tacos with Cabbage Slaw

This is a recipe for cabbage coleslaw, but a story about tacos. Robbie’s fish tacos with cabbage slaw.

Last Saturday my niece Tricia married her sweetheart JP, at their friends’ gorgeous estate in the Malibu hills of Southern California. Everyone in my very extended family was there as witnesses to their union, plus 150 more guests.

One of four amazing food stations at the outdoor reception was a taco bar.  You could make a taco with grilled chicken, or beef or fish, or keep it vegetarian with all the condiments and go-withs, including guacamole and salsa fresca. I loved the juicy beans with multicolored bell pepper strips. I filled my tacos high with cabbage slaw that I couldn’t eat them without making a big mess. I was very careful to keep the dribbles away from my dress. It wasn’t the most gracious wedding look.

I confess, I ate 2 fish tacos, on warm corn tortillas, with the beans, guacamole and cabbage slaw. I washed them down with a rose-pink watermelon margarita, though I returned to the taco bar for the watermelon juice,  agua de sandia.  Tacos and margaritas–what can I say?

Here in Park City, fish tacos are a frequent dinner staple when Robbie cooks. When Copper River salmon are running—he makes fish tacos with wild Alaskan salmon. He usually pan-sautés the fish, well-seasoned with fajita or Southwestern spice mix. The fish goes into the skillet on a bed of well-caramelized sliced onions.

He seasons canned black beans with chipotle chile, dices fresh tomato, and grates a bit of sharp cheddar cheese.  When I’m in charge of the condiments, I make this easy cabbage salad. We both love Robbie’s fish tacos with cabbage slaw. With a cold beer or a sweet sour and salty margarita.

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Cabbage Cole Slaw
Prep Time
10 mins
Total Time
10 mins

Using a food processor, this slaw is quick and easy to make. If you don't have a food processor, slice the cabbage as thinly as you can. Makes about 6 servings.

Course: Salad
Cuisine: Vegetarian
Servings: 6 servings.
Author: Letty Flatt | Letty's Kitchen
  • 4 cups shredded cabbage (about 1 pound)
  • 1 cup grated carrots , optional
  • 1/2 cup mayonnaise or Veganaise
  • 2 tablespoons honey or organic cane sugar
  • 2 tablespoons fresh lime or lemon juice or apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  1. Use your food processor. First, with the steel blade, make the mayonnaise dressing with the honey, vinegar, salt and pepper.
  2. Then, right in the work bowl on top of the dressing, using the slicer attachment, shred the cabbage.
  3. Dump the cabbage into a separate bowl. If you are adding carrots, switch to the grater attachment and grate them.
  4. Toss the vegetables and dressing until well mixed. Season to taste with more salt and pepper.

1 comment

  • […] wedding all the way around. Food stations featuring thoughtful, delicious fare, including a taco bar much to my liking. The groom is passionate about wine and spirits; and we imbibed fine, smooth […] Reply · 14 April, 2015

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