Mexican Slaw for Fish Tacos is the ultimate tangy topping that takes your tacos to the next level. This easy, mayo-free slaw combines fresh cabbage, carrots, and red onion, with a tangy cilantro-lime dressing. It’s perfect for Taco Tuesdays and family get-togethers.
Jump to:
Cabbage Topping for Fish Tacos
Slaw makes the perfect addition to fish tacos, adding lots of flavor. The tangy dressing elevates every bite.
What makes this slaw truly Mexican is the fresh lime juice, cilantro, and a bit of heat. The tangy, citrusy flavors combined with the crunch of cabbage bring out the same tastes you'd find at taco stands in Mexico. It’s the perfect, contrast to our favorite fillings like grilled fish, shrimp, or chicken.
Ingredients
To save time, you can get a bag of coleslaw from the produce section at the grocery store. It contains finely shredded green and purple cabbage and a few carrots.
I added a little honey to the slaw. This is Keez Beez, a local Florida brand. I got a big jar last week and it's really tasty. 😊
You can also add some shredded apple, diced mango or pineapple if you have some.
- Cabbage: Green and purple cabbage for color and crunch.
- Carrots: Add sweetness and a pop of color.
- Red Onion: Provides a sharp flavor contrast.
- Cilantro: Adds freshness and an herbal note.
- Lime Juice: For tanginess and acidity.
- Spice: diced habanero or jalapeno peppers. Remove the seeds for less heat.
- Sweet: add a little honey or a half cup of grated apple, or diced mango or pineapple to the bowl.
- Salt and black pepper taste
How to Make Slaw for Fish Tacos
- In a large bowl, whisk together lime juice, salt, pepper, and honey (or diced fruit for sweetness).
- Add shredded cabbage, carrots, red onion, and fresh cilantro. Toss until evenly coated, then taste and adjust seasoning with more salt or lime juice if needed.
- Cover and refrigerate for 30 minutes to allow the flavors to meld before serving. Perfect for topping tacos!
What's The Difference Between Coleslaw and Slaw?
Coleslaw is a salad made from shredded cabbage mixed with carrots and onions, and dressed with a mayonnaise or vinegar-based dressing.
The term comes from the Dutch "koolsla," meaning "cabbage salad," similar to the German "Krautsalat," which is a tangy cabbage salad usually dressed with vinegar and oil.
Slaw is a broader term that includes any salad made from raw, shredded vegetables, such as broccoli or kale and a dressing. Basically, all coleslaw is slaw, but not all slaw is coleslaw.
Storing Your Slaw
- Place the slaw in an airtight container.
- Store it in the refrigerator for up to 3 days.
- Stir the slaw before serving to redistribute the dressing.
- Freezing is not recommended
Tips for Making the Best Mexican Slaw
Store the slaw in an airtight container and keep it in the fridge. It stays fresh for about 2-3 days.
Before serving, give it a quick toss to mix the dressing back in. Don't freeze it, though—the veggies will get soggy when thawed.
This slaw is a perfect addition to your fish tacos or a plate of any cooked fish por shrimp. It adds fresh flavor to every bite. Whether you're preparing a quick weeknight dinner or a weekend gathering, this slaw will make your tacos better.
Try the different variations to find the right combination that makes it perfect for you.
More Mexican-Inspired Recipes
- Grass-Fed Beef Tacos Recipe
- Mexican Black Bean Salad With Chili Lime Vinaigrette
- Pan Seared Mangrove Snapper with Mango Coleslaw
- Mango with Chili Lime Salt
- Healthy Shrimp Tacos with Pico de Gallo
- Easy Blackened Snapper Tacos Recipe
- Amazing Blackened Chicken Tacos
- Cilantro Lime Crema for Tacos
- Cast-Iron Chicken Fajitas
Try our famous Ray Peat Carrot Salad recipe. It's a raw carrot salad designed by Dr. Ray Peat. It's gone viral on TikTok and a healthy addition to your diet.
FAQ
Yes, you can prepare the slaw in advance. It's recommended to make the slaw at least 30 minutes before serving so that the flavors can meld together. You can store the prepared slaw in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving to redistribute the dressing.
While cabbage and carrots are traditional, you can add thinly sliced bell peppers, radishes, or jicama for a good crunchy. You can also incorporate fruits like mango or pineapple for a sweet contrast.
This slaw pairs well with a variety of fish, including yellowtail snapper, mahi mahi, or swordfish. The tangy and fresh flavors of the slaw complement the mild, flaky fish, making your tacos a complete dish. You can grill, fry, bake, or pan-sear the fish for tacos.
"📖 Recipe"
Mexican Slaw for Fish Tacos
Ingredients
- 3 cups shredded cabbage, any color, or one bag of pre-cut slaw mix
- ½ cup shredded carrots, about 2 medium carrots
- ½ cup sliced red onion
- ½ cup chopped cilantro
- Juice of 2 limes
- 1 jalapeño, finely chopped
- 1-2 teaspoons honey (or half cup of grated apple, diced mango or pineapple for sweetness)
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together lime juice, salt, pepper, and honey (or diced fruit for sweetness).
- Add shredded cabbage, carrots, red onion, and fresh cilantro. Toss until evenly coated, then taste and adjust seasoning with more salt or lime juice if needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Perfect for topping tacos!
Felice Kaufman
My family loved this!