Cole Slaw goes on a trip to Spain and gets spiked with Aurelia's Chorizo providing the perfect base for these healthy fish tacos. 


  • 1lb. white fish fillet (snapper, mahi-mahi, halibut or cod) cut into 3-inch pieces
  • 1 oz. Aurelia's Chorizo Snack Sticks, diced small
  • 1 tablespoon olive oil
  • 2 cups shredded cabbage
  • 2 tablespoons yogurt 
  • juice of 1/2 a lime
  • Spice Mode Mexican Taco Seasoning
  • cilantro
  • tortillas


  1.  Over medium heat, fry the chorizo in the olive oil for about 5 minutes until the oil is a deep red and the chorizo begins to crisp. Remove the chorizo with a slotted spoon and set aside. 
  2. For the slaw, combine cabbage, chorizo, yogurt, lime juice and a pinch of Spice Mode seasoning and mix. 
  3. Dust the fish with Spice Mode seasoning and fry in the chorizo infused oil about 3 minutes per side (flipping once). 
  4. Warm tortillas in a dry pan.
  5. Top tortillas with, slaw, fish and a sprig of cilantro, serve with a cold beer!

    Pro Tip: Spoon over any extra chorizo oil left in the pan (it is packed with flavor).


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