Ready in 5 minutes, this Fish Taco Slaw has a crispy crunch and tastes oh so fresh since it’s made with no mayo. You only need a simple mix of freshly shredded cabbage, cilantro, and lime juice for this quick slaw that’s the perfect topping for tacos, burritos, and bowls!
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When I was testing out these Air Fryer Fish Tacos I knew exactly what they needed… a cilantro-lime coleslaw.
Something to add the perfect crunch while complementing the fish, but not being too rich or heavy like a traditional coleslaw is.
That’s when it hit me… why not make it super duper simple?! Some 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 drizzled in some zesty lime juice for a light and fresh flavor.
And ya’ll… this is now THE slaw we use for just about EVERY fish taco recipe in our house, and I have a feeling it just might be yours, too 🙂
Ingredient Notes
For the exact measurements and detailed instructions, please see the recipe card below.
- Coleslaw mix. A bag of prepared coleslaw mix, with a blend of cabbage and carrots, is the fastest option. However, you can also use freshly shredded cabbage and carrot in place of the coleslaw mix for the crispiest texture. (You’ll need about 2 cups cabbage and 1/2 cup shredded carrots.)
- Onion. Red onion adds a lovely pop of color and the perfect bite. You can also use sweet or white.
- Cilantro. I like to use both the leaves and the stem for the most flavor, just make sure you finely chop it so you don’t get any unpleasant crunchy bits. You can also leave it out completely if you don’t like cilantro.
- Lime. Use a fresh lime for the most flavor (you’ll need about 1 medium or 2 small.) You can substitute for lemon but it’s not recommended since it’s more acidic and not as naturally sweet as lime juice.
Next-Level Tip: You can even make it spicy by tossing in a bit of jalapeño or serrano peppers.
How to Make Fish Taco Slaw
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Prep the Ingredients.
Juice the lime by rolling it on the counter under light pressure, then cut it in half and squeeze out the juice. If you’re not using pre-shredded coleslaw mix, thinly slice the cabbage for the best texture. (Learn How to Shred Cabbage.)
Step 2: Mix it Together.
Add all the ingredients to a large bowl and toss until well combined. Cover and refrigerate until ready to serve.
If stored in the refrigerator it will last for up to 3 days, but do know that this slaw is the most crisp and crunchy when served within 30 minutes after making since the cabbage may begin to wilt.
Variations to Try
For extra flavor, mix in some diced jalapeño, bell pepper, or green onions, or season with cumin, chili powder, cayenne, or garlic powder.
And if you want the ultimate fish taco pairing, serve it with this Lime Crema Sauce!
FAQs
Yes! You can use either green cabbage, red cabbage, or a mixture of both.
Coleslaw is typically made with primarily shredded cabbage, whereas slaw can be made with any type of crunchy veggie. However, oftentimes the two words are used interchangeably.
No, a simple slaw made with only fresh lime juice is the perfect complement to a fish taco.
Typically, lean and white fish that is flaky is the best option for fish tacos. Opt for tilapia or cod fillets
Serve Cabbage Slaw with these Tacos Next
- Air Fryer Fish Tacos
- Barbacoa Tacos
- Shredded Chicken Tacos
- Blackened Fish Tacos
- Spicy Shrimp Tacos
- Roasted Cauliflower Tacos
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Fish Taco Slaw Recipe
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Ingredients
- 1 (14-ounce) bag coleslaw mix*
- ¼ cup red onion thinly sliced
- ¼ cup cilantro finely chopped
- 1 jalapeño finely chopped, optional
- 1 lime juice
- ½ teaspoon salt to taste
Instructions
- Add all ingredients to a large bowl. Toss until well combined.
- Refrigerate until ready to use or serve immediately with these Air Fryer Fish Tacos. Enjoy!
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Video
Notes
- Crispiest Texture: This slaw is best when served within 30 minutes of making for the best texture.
- Cabbage and Carrots: You can also use a mix of freshly shredded cabbage and carrot in place of the coleslaw mix. (You’ll need about 2 cups cabbage and 1/2 cup shredded carrots.
- To Store: Keep in an airtight container in the refrigerator for up to 3 days. Coleslaw should not be frozen as it will lose its crispness upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
