This creamy and slightly tangy Fish Taco Slaw Recipe is easy to make, tastes fresh, and is packed with flavor. It’s the perfect mix of crunchy cabbage, carrots, and red onion, all tossed in a zesty dressing made with mayonnaise, vinegar, and lime juice.
More than just a topping, this fish taco slaw is a must-have for creating the ultimate taco experience. Plus, it’s not just limited to tacos—you can serve this slaw as a side dish, in wraps, or even on burgers.
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Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Red cabbage - It is a vibrant and nutritious vegetable that adds color, crunch, and flavor to this creamy slaw recipe. When selecting red cabbage, look for heads that are firm and heavy for their size, with crisp, brightly colored leaves. Avoid any cabbage with wilted or discolored outer leaves, as this may indicate it's past its prime.
- White cabbage - You need only a quarter of a whole cabbage. You can also use shredded cabbage or a bag of slaw mixture to save time.
- Carrots and red onion - They add extra crunch, sweetness, and color to the slaw. Although optional, I strongly recommend using them!
- Vinegar - I use apple cider or white wine vinegar, but any white vinegar from your pantry will work. Keep in mind that different types of vinegar can change the taste and tartness slightly.
- Mayonnaise - It adds richness and creaminess. You can replace half of the mayonnaise with sour cream or Greek yogurt for a fresher taste and a healthier option.
- Fresh lime juice - The key to a tangy, bright flavor.
How to Make Creamy Fish Taco Slaw Recipe?
Start by shredding the cabbage, red onions, and carrots. You can use a sharp knife, a mandoline slicer, or a food processor to get thin, even slices.
Roughly chop the cilantro and add all the veggies to a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, lime juice, vinegar, salt, sugar, and pepper. Taste the dressing and adjust the flavors as needed—add more lime juice for tang or a pinch more sugar if you prefer it slightly sweeter.
Pour the dressing over the shredded vegetables and toss everything until well-coated.
Make sure the cabbage and carrots are evenly mixed with the creamy dressing.
For the best flavor, let the slaw chill in the fridge for at least 20–30 minutes. This resting time allows the flavors to meld and soften the cabbage slightly.
Serve this creamy slaw with my Easy Fish Tacos with Mango Salsa recipe, and you are in for a treat!
Recipe Tips From the Chef
- Use fresh ingredients - fresh cabbage, carrots, and lime juice make all the difference in flavor and texture.
- Let the slaw chill in the fridge for at least 20–30 minutes to allow the flavors to meld and soften the cabbage slightly.
- Add jalapeños or a pinch of cayenne pepper if you like a spicy kick.
- If the slaw feels too thick, add a splash of water or lime juice to adjust the consistency.
How to Serve the Slaw with Fish Tacos
Once your slaw is ready, it’s time to assemble your tacos:
Prepare the Fish: Grill, pan-sear, or fry your choice of fish. Popular options include cod, mahi-mahi, tilapia, or even salmon.
Warm the Tortillas: Heat soft tortillas on a skillet or in the oven for a few seconds to make them pliable.
Assemble the Tacos: Add a piece of fish to each tortilla, top with a generous scoop of slaw, and finish with any additional toppings like avocado slices, hot sauce, or extra lime wedges.
Other Ways to Use This Slaw
This creamy slaw isn’t just for fish tacos. It’s versatile and works well with a variety of dishes:
With Pulled Pork: Pile it on pulled pork sandwiches for extra texture.
In Burritos or Wraps: Adds crunch and creaminess to any wrap.
On Burgers: A great alternative to lettuce and tomato for a fresh twist.
As a Side Salad: Serve it alongside Grilled BBQ Chicken Thighs, BBQ Grilled Shrimp Skewers, or Air Fryer Rib Eye Steak.
Storage Instructions
Store any leftover slaw in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cabbage may soften over time, so it’s best enjoyed fresh. If it sits too long, you might need to toss it again to redistribute the dressing.
Recipe FAQs
Yes, pre-shredded coleslaw mix is a convenient option and works perfectly for this recipe.
Yes, simply replace mayonnaise with a vegan alternative or use a tahini or avocado-based dressing for a creamy, plant-based option.
Unfortunately, this slaw doesn’t freeze well as the cabbage and dressing can lose their texture and consistency once thawed. It’s best enjoyed fresh or stored in the fridge for a day or two.
Related Recipes
For more delicious and refreshing salad recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and refreshing Creamy Fish Taco Slaw Recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Creamy Fish Taco Slaw Recipe
Equipment
- 1 measuring spoons
- 1 Measuring cups
- 1 Sharp knife
- 1 Thai peeler
Ingredients
- 7 oz shredded white cabbage (200 grams)
- 5 oz shredded red cabbage (150 grams)
- 1 medium carrot (shredded)
- 1 small red onion (finely sliced)
- ¼ cup coriander (chopped)
- ½ cup mayonnaise
- 1 lime (juiced)
- ½ tablespoon white wine vinegar or apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
Instructions
- Start by shredding the cabbages, red onions, and carrots. You can use a sharp knife, a mandoline slicer, or a food processor to get thin, even slices.
- Roughly chop the cilantro and add all the veggies to a large mixing bowl.
- In a separate bowl, whisk together the mayonnaise, lime juice, vinegar, salt, sugar, and pepper. Taste the dressing and adjust the flavors as needed—add more lime juice for tang or a pinch more sugar if you prefer it slightly sweeter.
- Pour the dressing over the shredded vegetables and toss everything until well-coated. Make sure the cabbage and carrots are evenly mixed with the creamy dressing.
- For the best flavor, let the slaw chill in the fridge for at least 20–30 minutes. This resting time allows the flavors to meld and soften the cabbage slightly.
Notes
- Use fresh ingredients - fresh cabbage, carrots, and lime juice make all the difference in flavor and texture.
- Let the slaw chill in the fridge for at least 20–30 minutes to allow the flavors to meld and soften the cabbage slightly.
- Add jalapeños or a pinch of cayenne pepper if you like a spicy kick.
- If the slaw feels too thick, add a splash of water or lime juice to adjust the consistency.
Helen says
It is so colorful and delicious, everybody loved it!