Slaw for fish tacos adds crunch and tangy flavor to any seafood taco. Made with cabbage, carrots, lime, chiles, and cilantro, this simple topping comes together in minutes. It's perfect for salmon, mahi mahi, and shrimp tacos. You can even spoon it into burritos or serve it as a fresh side with grilled seafood.
Fish Taco Slaw
Slaw is the perfect addition to fish tacos, adding a ton of flavor and crunch. The tangy dressing brightens every bite.
What gives this slaw its Mexican flair is fresh lime juice, cilantro, and just a touch of heat from jalapeños or habanero peppers.
The citrusy, tangy flavors combined with crisp cabbage bring the same taste you'd find at taco stands in Mexico. It's the perfect contrast to grilled fish, shrimp, or chicken.
Ingredients
To save time, you can get a bag of pre-shredded coleslaw mix 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. My honey is from Keez Beez, a local Florida brand. I got a big jar last week, and it's really good.
- Cabbage: Purple or green cabbage, thinly sliced
- Carrots, grated on the large holes of a box grater
- Red or Green Onions, thinly sliced
- Cilantro for Mexican flavor.
- Fresh Lime Juice
- Spice: Diced habanero or jalapeño 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.
- Seasonings: Sea salt and black pepper
How to Make Slaw for Fish Tacos
- In a medium bowl, whisk together lime juice, salt, pepper, and honey.
- Add shredded cabbage, carrots, red onion, diced jalapeño or habanero, and fresh cilantro.
- Toss until everything is evenly coated, then taste and adjust with more salt or lime juice if needed.
- Cover and refrigerate for 30 minutes to let the flavors meld before serving.
What's The Difference Between Coleslaw and Slaw?
Coleslaw is a salad made with shredded cabbage mixed with carrots and onions, dressed with a mayonnaise or vinegar-based dressing.
The word comes from the Dutch koolsla, meaning "cabbage salad," and is similar to the German Krautsalat, a tangy cabbage salad usually dressed with vinegar and oil.
Slaw is a broader term for any salad made from raw, shredded vegetables such as broccoli or kale, tossed with a dressing.
In other words, all coleslaw is slaw, but not all slaw is coleslaw.
Check out our Homemade Sweet Coleslaw recipe for a creamy mayo-based recipe.
Leftovers
- Place the leftover 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
- All ingredients should be thinly sliced.
- Store the slaw in an airtight container in the fridge. It stays fresh for 2 to 3 days.
- Before serving, toss to mix the dressing back in.
- Don't freeze it-the veggies will turn soggy once thawed.
Our Favorite Fish Taco Recipes
Pair this fresh slaw with one of our favorite taco recipes!
If you tried this Fish Taco Slaw recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments.
Slaw for Fish Tacos FAQ
Yes, you can prepare the slaw ahead of time. We recommend making the slaw at least 30 minutes before serving so the flavors can meld. You can store the prepared slaw in an airtight container in the refrigerator for up to 3 days. Just 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 crunch.
This slaw pairs well with a variety of fish, including yellowtail snapper, mahi mahi, or blackened swordfish. The slaw's tangy, fresh flavors complement mild, flaky fish, making your tacos a complete dish. You can grill, fry, bake, or pan-sear the fish for tacos.
Fish tacos pair well with fresh toppings and simple sides. Try cabbage slaw, avocado slices, or peach mango salsa for extra flavor and crunch. Serve with rice, black beans, street corn salad, or a light salad. Chips and chunky guacamole or pico de gallo also make great additions.
Slaw For Fish Tacos
Equipment
- Medium mixing bowl
- Chef's Knife
- Cutting board
- Kitchen tongs
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 or scallions
- ½ cup chopped cilantro
- Juice of 2 limes
- 1 jalapeño or habanero pepper, finely chopped, seeds removed for less heat
- 1-2 teaspoons honey (or half cup of grated apple, diced mango or pineapple for sweetness)
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together lime juice, salt, pepper, and honey.
- Add shredded cabbage, carrots, red onion, diced jalapeño or habanero, and fresh cilantro.
- Toss until everything is evenly coated, then taste and adjust with more salt or lime juice if needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Felice Kaufman says
My family loves this!