Baja-style fish tacos with Southwestern slaw, chipotle pico de gallo, and Mexican crema from The Grand Central Oyster Bar and Restaurant Cookbook: Recipes and Tales from a Classic American Restaurant by Sandy Ingber and Roy Finamore

  • honey
  • limes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Chill coleslaw 30 minutes to 8 hours. Can substitute sour cream for Mexican crema.

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  • Eat Your Books

    Chill coleslaw 30 minutes to 8 hours. Can substitute sour cream for Mexican crema.

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