Fish Taco Slaw

Crispy, quick, and simple, here is a Fish Taco Slaw Recipe that is low-carb and makes the perfect topping. This healthy mix has no mayo, you only need fresh shredded cabbage, cilantro, lime juice, and 5 minutes to whip it up. Pile a spoonful of slaw on tacos, burritos, bowls, or as an easy side!

When I was testing out these Air Fryer Fish Tacos I knew exactly what they needed… cilantro-lime coleslaw.

Because every good fish taco has to have a light and refreshing cabbage slaw to go on top!

Something to add the perfect crunch while complementing the fish. Homemade Coleslaw is delicious but is sometimes a little too rich for fish tacos with a mayo or sour cream base.

Thinly sliced cabbage, a bit of carrot, red onion, and cilantro offer the right taste and texture. Then, instead of mixing it with mayo, I kept it simple and drizzled in some zesty lime juice for a clean flavor.

You can even make it spicy by tossing in a bit of jalapeño or serrano peppers.

Bonus: This crispy slaw can be easily prepped ahead of time and ready in just 5 minutes when you use a coleslaw mix!

Don’t just stop at fish tacos. Garnish shrimp tacos, vegan tacos, or even simply serve as a side dish.

Ingredients

The simple ingredients needed to make this coleslaw recipe include:

• Cabbage. You can use either red or green, or both. Thinly sliced is key, check out How to Shred Cabbage for more information.
• Carrot. This gives a subtle sweetness. A cheese grater is a quick way to shred carrots.
• Coleslaw mix. Instead of the cabbage and carrot, you can use a bag of prepared coleslaw mix to save time.
• Onion. Red onion adds a lovely pop of color and the perfect bite. You can also use sweet or white.
• Cilantro. Fresh leaves are finely chopped. You can leave them out if you don’t like cilantro.
• Lime. Squeeze the juice from 1 medium lime for the best flavor. You can substitute for lemon but it’s not recommended since it’s more acidic and not as naturally sweet as lime juice.

How to Make Fish Taco Slaw

The basic steps for making fish taco slaw are simple to follow:

Prep the Ingredients

First, you need to juice the lime. Gently roll it back and forth on the counter applying light pressure. This step releases the juice.

Cut the lime in half. Either use your hands or a citrus juicer. Collect all the liquid into a small bowl.

Next, finely chop the cilantro. Small pieces will evenly disperse flavor throughout the slaw.

If you’re not using a bag of pre-shredded coleslaw mix, you will need to cut the cabbage.

Once you have all the ingredients prepared, put everything into a large bowl.

Mix it Together

Mix with a wooden spoon or spatula until well combined.

You can spice up this slaw by adding jalapeño, bell pepper, or green onions or spices like cumin, chili powder, cayenne, paprika, or even garlic powder.

Keep the mix in the fridge until you are ready to put it on your favorite fish tacos recipes.

Combine this slaw recipe with Lime Crema Sauce for the best tacos!

Meal Prep and Storage

• To Prep-Ahead: This slaw is best when served within 30 minutes of making for the best texture.
• To Store: Keep in an airtight container in the refrigerator for up to 4-5 days.
• To Freeze: Coleslaw should not be frozen as it will lose its crispness upon thawing.

FAQs

Expert Tips and Tricks

• Keep it simple. Use a bag of pre-made coleslaw mix to save time.
• Slice it thin. If you’re cutting your own cabbage, make sure to thinly slice it so that the flavor is dispersed.
• Make it spicy. Add jalapeño or serrano peppers for some heat.
• Serve within 30. Slaw is the most crisp and crunchy when served soon after making as the cabbage can wilt.
• Change it up. This recipe is great for more than just fish tacos. Try it on chicken or beef, as well.

Serve Cabbage Slaw with these Tacos

• Air Fryer Fish Tacos
• Barbacoa Tacos
• Shredded Chicken Tacos
• Blackened Fish Tacos
• Spicy Shrimp Tacos
• Roasted Cauliflower Tacos