Fish Taco Slaw Recipe

Why You’ll Love This Recipe

This Fish Taco Slaw is crisp, creamy, and easy to prepare in minutes. The fresh vegetables and zesty dressing create the perfect balance of texture and flavor for tacos, sandwiches, or bowls. It is versatile, refreshing, and makes fish tacos even more delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the slaw:

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 carrot, shredded
• 1/4 cup chopped cilantro
• 2 green onions, sliced

For the dressing:

• 1/3 cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional additions:

• Jalapeños
• Avocado
• Chili powder
• Cotija cheese

Directions

Place the green cabbage, purple cabbage, shredded carrot, cilantro, and green onions into a large bowl.

In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, honey, garlic powder, salt, and black pepper.

Pour the dressing over the cabbage mixture.

Toss well until all the vegetables are evenly coated.

Taste and adjust seasoning if needed.

Cover and refrigerate for at least 15 minutes before serving for the best flavor.

Serve chilled on fish tacos, sandwiches, or bowls.

Servings and timing

Servings: 6 servings

Prep time: 15 minutes

Chilling time: 15 minutes

Total time: 30 minutes

Variations

Add sliced jalapeños for extra heat.

Use red cabbage only for a more colorful slaw.

Add avocado for creamier texture.

Use apple cider vinegar instead of lime juice for a tangier flavor.

Add cumin or chili powder for smoky spice.

Storage/Reheating

Store Fish Taco Slaw in an airtight container in the refrigerator for up to 3 days.

Stir before serving if excess liquid collects.

This slaw is served cold and does not require reheating.

For the best crunch, enjoy within the first 24 hours.

FAQs

What is Fish Taco Slaw made of?

It is typically made with cabbage, carrots, herbs, and a creamy tangy dressing.

Can I make the slaw ahead of time?

Yes. It can be prepared several hours ahead and refrigerated.

What fish pairs best with this slaw?

Grilled, fried, or blackened white fish works wonderfully.

Can I make this slaw dairy-free?

Yes. Use dairy-free yogurt or omit the sour cream.

How do I keep the slaw crunchy?

Avoid overdressing and store it chilled until serving.

Can I make it spicy?

Yes. Add jalapeños, chili powder, or hot sauce.

What tortillas work best for fish tacos?

Corn tortillas or flour tortillas both work well.

Can I use pre-shredded cabbage?

Yes. Bagged coleslaw mix makes preparation even quicker.

What other dishes pair well with this slaw?

It works well with shrimp tacos, burgers, grilled chicken, or barbecue dishes.

Can I use vinegar instead of lime juice?

Yes. Apple cider vinegar or white vinegar both work nicely.

Conclusion

Fish Taco Slaw is a fresh, creamy, and crunchy topping that brings vibrant flavor and texture to tacos and many other dishes. Quick to prepare and easy to customize, this refreshing slaw is the perfect addition to seafood meals and casual gatherings.

Fish Taco Slaw Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fish Taco Slaw is a fresh and crunchy cabbage slaw tossed in a creamy and tangy dressing, perfect for topping fish tacos. This refreshing slaw adds bright flavor, texture, and balance to seafood dishes, sandwiches, and bowls.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 carrot, shredded
• 1/4 cup chopped cilantro
• 2 green onions, sliced
• 1/3 cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: jalapeños
• Optional: avocado
• Optional: chili powder
• Optional: Cotija cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Place the green cabbage, purple cabbage, shredded carrot, cilantro, and green onions into a large bowl.
2. In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, honey, garlic powder, salt, and black pepper.
3. Pour the dressing over the cabbage mixture.
4. Toss well until all the vegetables are evenly coated.
5. Taste and adjust seasoning if needed.
6. Cover and refrigerate for at least 15 minutes before serving for the best flavor.
7. Serve chilled on fish tacos, sandwiches, or bowls.

Notes

• Add sliced jalapeños or chili powder for a spicy variation.
• Use bagged coleslaw mix for quicker preparation.
• Avocado adds extra creaminess and richness.
• For the best crunch, serve within 24 hours of preparing.
• Store in the refrigerator for up to 3 days in an airtight container.

Nutrition

• Serving Size: 1 serving
• Calories: 120 kcal
• Sugar: 4 g
• Sodium: 280 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 10 mg