This is a meal or a snack and can be pulled together in 15 minutes or less and they are ridiculously delicious! So fresh, healthy and so good! Perfect for any night of the week.


6-8 oz fish fillets  (I used snapper)

4-8 taco shells

1 tsp Smoked sea salt

1 tsp smoked paprika

1 tsp ancho chili powder


1/4 cup mayonnaise

2 Tbsp buttermilk

1 Tbsp apple cider vinegar

1 tsp sugar

1/2 tsp salt

1/4 tsp pepper

2 cups of shredded cabbage

Juice of half a lime

2 Tbsp fresh cilantro

Spicy Sauce

2 chipotle peppers in adobe sauce

3 Tbsp plain greek yogourt

2 Tsbp mayonnaise

1 clove of garlic

Juice of half a lime

1/2 tsp of salt

2 Tbsp water

Pico de Gallo

1 tomato, cored and diced

Half an avocado, diced

1/4 cup white or red onion, chopped

Juice of Half a lime

1 clove of garlic, grated

2 Tbsp cilantro, chopped

1 tsp salt

1 tsp olive oil


  1. Preheat the oven to 450 F
  2. Fold taco shells on a slightly damp towel.
  3. Lay a piece of parchment on a baking tray or pan. 
  4. Place fish on parchment.
  5. Drizzle with olive oil
  6. Season fish with salt, paprika and ancho chilli powder.
  7. Place in oven until cooked through and flakey approximately 8-12 minutes.
  8. Make Coleslaw.
  9. Place mayonnaise, buttermilk, apple cider vinegar, sugar, salt, pepper into a bowl and mix well. 
    Add cabbage and toss.
  10. Add lime juice and fold in cilantro.
  11. Season to taste.
  12. Make spicy sauce.
  13. Add chipotle peppers to a mixer or blender.
  14. Add yogourt and mayonnaise and garlic.
  15. Season with salt, lime juice and water and blitz.
  16. Make Pico de Gallo
  17. Chop tomato leaving seeds out to avoid making the pico de gallo too watery.  Place into a bowl.
  18. Chop avocado and add to the bowl.
  19. Add remaining ingredients and fold together.  Set aside until ready to serve.
  20. Remove taco shells from towel.  Heat taco shells in a pan or on the stove top for a few seconds to toast.
  21. Place coleslaw on each shell.
  22. Add fish
  23. Top with Pico de Gallo and spicy sauce.
  24. Enjoy!

chef spencer in action!