This slaw is quick to make, crunchy, and full of flavor. It adds the perfect contrast to flaky fish, whether grilled, baked, or fried. It’s also super customizable and can be made creamy or vinegar-based, depending on your taste. Whether you’re making a weeknight dinner or serving tacos to a crowd, this slaw comes together fast and elevates every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage (shredded)
Red cabbage (optional, for color and variety)
Carrots (shredded)
Fresh cilantro (chopped)
Lime juice
Mayonnaise or Greek yogurt
Apple cider vinegar
Honey or sugar
Garlic powder
Salt and pepper
Optional: sliced jalapeños, green onions, or red onion
Directions
In a large bowl, combine the shredded green cabbage, red cabbage (if using), carrots, and chopped cilantro.
In a separate small bowl, whisk together lime juice, mayonnaise or Greek yogurt, apple cider vinegar, honey, garlic powder, salt, and pepper.
Pour the dressing over the cabbage mixture and toss well to coat evenly.
Taste and adjust seasoning if needed—add more lime juice for tang, or more honey for sweetness.
Let the slaw sit for 10–15 minutes to let the flavors meld, or refrigerate until ready to use.
Servings and timing
This recipe makes about 4–6 servings as a taco topping. Preparation time: 10–15 minutes Rest time (optional): 10–15 minutes Total time: 20–30 minutes
Variations
Spicy version: Add chopped jalapeños or a dash of hot sauce to the dressing.
No-mayo option: Use all Greek yogurt or a vinaigrette base with olive oil and lime juice.
Add fruit: Mix in mango, pineapple, or apple slices for a sweet contrast.
Creamier texture: Use more mayonnaise or yogurt to make the slaw richer.
No sugar: Leave out honey or sugar for a tangier, sugar-free version.
Storage/Reheating
Store leftover slaw in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, as the cabbage may soften over time. Stir well before serving again. This slaw is not ideal for freezing due to the water content in the vegetables.
FAQs
Can I make the slaw ahead of time?
Yes, you can make it a few hours in advance. The flavors will develop, but the cabbage may soften slightly.
What type of cabbage is best?
Green cabbage is classic, but adding red cabbage gives it extra color and crunch.
Can I use bagged coleslaw mix?
Absolutely. It saves time and works great in this recipe.
What if I don’t like mayo?
You can use Greek yogurt, sour cream, or make a vinaigrette-based slaw instead.
Is this slaw spicy?
Not by default, but you can add spice with jalapeños or hot sauce.
Can I use lemon juice instead of lime?
Yes, lemon juice can be used, but lime gives a more traditional taco flavor.
Can I serve this slaw with other tacos?
Definitely—it pairs well with shrimp, chicken, or veggie tacos too.
How do I keep the slaw crunchy?
Toss it with dressing just before serving, or don’t let it sit too long if you prefer extra crunch.
Can I add avocado?
Yes, but add it right before serving to prevent browning and mushiness.
Is this slaw gluten-free?
Yes, all the ingredients are naturally gluten-free.
Conclusion
Fish Taco Slaw is the perfect finishing touch for tacos that need a little crunch and brightness. It’s quick to prepare, easy to customize, and complements a wide range of taco fillings. Whether you like it creamy, tangy, sweet, or spicy, this slaw brings fresh flavor and texture to every bite.
Fish Taco Slaw is a crisp, zesty slaw made with shredded cabbage, fresh veggies, and a creamy, tangy dressing. It’s the perfect topping for fish tacos, adding brightness, crunch, and balance to rich or spicy fillings.
Ingredients
2 cups green cabbage, shredded
1 cup red cabbage, shredded (optional)
1/2 cup carrots, shredded
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
1/4 cup mayonnaise or Greek yogurt
1 tbsp apple cider vinegar
1–2 tsp honey or sugar
1/2 tsp garlic powder
Salt and pepper to taste
Optional: sliced jalapeños, green onions, or red onion
Instructions
In a large bowl, combine the shredded green cabbage, red cabbage (if using), carrots, and chopped cilantro.
In a small bowl, whisk together the lime juice, mayonnaise or Greek yogurt, apple cider vinegar, honey, garlic powder, salt, and pepper.
Pour the dressing over the cabbage mixture and toss until evenly coated.
Taste and adjust seasoning if needed—add more lime juice for tang or more honey for sweetness.
Let the slaw sit for 10–15 minutes to allow flavors to meld, or refrigerate until ready to serve.
Notes
Add chopped jalapeños or hot sauce for a spicy kick.Use Greek yogurt or a vinaigrette for a no-mayo option.Mix in fruit like mango or pineapple for a sweet touch.Leave out the honey or sugar for a sugar-free version.Add avocado just before serving for a creamy twist.
