Guajillo-chile fish tacos with cabbage slaw from The Homesick Texan Cookbook (page 227) by Lisa Fain

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Notes about this recipe

  • ellencooks on January 27, 2018

    I just made the slaw to go with shrimp tacos. I would make again! Nice!

  • lkgrover on November 08, 2016

    I used 1 teaspoon ground guajillo chiles (from Savory Spice Shop). Decreased the cayenne pepper to a "pinch" (maybe 1/16 teaspoon). Also substituted packaged coleslaw mix (containing white cabbage and a few carrots), because I am too lazy to chop red cabbage. I like the flavor of the modified tacos: spicy, but not too hot. It is refreshing to have fish tacos that are not breaded and fried.

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