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A glass bowl is filled with cabbage and other ingredients for this taco slaw.
5 from 4 votes

Fish Taco Slaw Recipe

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.

Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 18 kcal


  • 14 oz. bag coleslaw mix*
  • ¼ cup red onion thinly sliced
  • ¼ cup cilantro finely chopped
  • 1 jalapeño finely chopped, optional
  • 1 lime juice
  • ½ tsp. salt to taste


  1. Add all ingredients to a large bowl. Toss until well combined.
  2. Refrigerate until ready to use or serve immediately with these Air Fryer Fish Tacos. Enjoy!

Recipe Notes

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.

Nutrition Facts
Fish Taco Slaw Recipe
Amount Per Serving
Calories 18 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 129mg6%
Potassium 107mg3%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 106IU2%
Vitamin C 23mg28%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.