Fish Taco Slaw Recipe: Creamy Slaw for Fish Tacos
Table of Contents
This fish taco slaw recipe is bright, crunchy, and creamy, a perfect match for flaky, seasoned fish. With cabbage, lime, and a touch of sweetness, it comes together in about 10 minutes for the best slaw for fish tacos.
Ingredients List
| Ingredient | Amount |
|---|---|
| Green cabbage, shredded | 2 cups |
| Purple cabbage, shredded | 1 cup |
| Carrots, shredded | ½ cup |
| Fresh cilantro, chopped | ¼ cup |
| Lime juice (fresh) | 2 tablespoons |
| Mayonnaise | ¼ cup |
| Sour cream or Greek yogurt | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Ground cumin | ¼ teaspoon |
| Optional: minced jalapeño or red onion | 1 tablespoon |
Timing
- Prep time: 10 minutes
- Total time: 10 minutes
- Servings: Makes enough slaw for 4–6 tacos
Step-by-Step Instructions
1. Shred and combine the veggies
Shred the green and purple cabbage finely using a sharp knife or mandoline. Add shredded carrots and chopped cilantro to a large bowl, thin ribbons help the dressing cling and taste great in tacos.
2. Whisk the dressing
In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, honey, salt, pepper, and ground cumin. Taste and adjust: add a little extra honey if it’s too tangy, or a splash of lime or water if it’s too thick.
3. Dress the slaw and toss
Pour the dressing over the shredded vegetables and toss thoroughly until every bit is coated. Don’t be shy you want even coverage so each taco bite has that creamy, zippy hit.
4. Let it rest (recommended)
Although you can serve immediately, letting the slaw chill for 10–20 minutes helps the flavors meld and softens the cabbage just enough. If you need the extra crunch later, store dressing separately and toss right before serving.
5. Final touches before serving
Give the slaw a quick taste before serving and adjust with salt, lime, or jalapeño for heat. Spoon it over your grilled, blackened, or fried fish, then finish with avocado slices and a squeeze of fresh lime.
Healthier Alternatives for the Recipe
- Swap mayonnaise for extra Greek yogurt to cut calories and add protein.
- Replace honey with a teaspoon of agave or omit sweetener entirely and add a Tbsp of apple cider vinegar for brightness.
- Use all-cabbage, skip carrots for lower carbs, or add shredded jicama for extra crunch without many calories.
Serving Suggestions
This slaw is perfect for fish tacos, especially Baja-style with crispy or grilled fish. It also works great with shrimp tacos, taco bowls, or as a crunchy side with grilled meats. Pair it with spicy crema, pickled onions, fresh cilantro, and warm tortillas for the full vibe.
Storing Tips for the Recipe
- Store leftovers in an airtight container for 1–2 days; the cabbage will soften as it sits. For extra crunch, keep the dressing separate and mix before serving. If storing longer, add the salt only when ready to eat to prevent watery slaw.
FAQs
What makes a good fish taco slaw recipe?
A great fish taco slaw recipe balances texture and flavor: crunchy cabbage, a tangy citrus element (lime), and a creamy binder (mayo or yogurt) with a touch of sweetness and spice. Fresh cilantro ties it together.
Can I prepare this fish taco slaw recipe ahead of time?
Yes you can prep the slaw up to a day ahead. For best crunch, store the dressing separately and toss before serving. If mixed, it will still be tasty but will soften after several hours.
Is this slaw suitable for kids or picky eaters?
Totally. Leave out the jalapeño and reduce the cumin if needed. The lime-honey dressing gives a mild, familiar flavor most kids enjoy.
Conclusion
This fish taco slaw recipe is simple, versatile, and adds crunch, brightness, and creaminess to any taco. Quick to make, easy to tweak, and perfect for grilled, fried, or baked fish—keep the dressing separate for extra crunch and impress at weeknight dinners or taco parties.