Slaw for fish tacos adds crunch and tangy flavor to any seafood taco. Made with cabbage, carrots, lime, chilis, and cilantro, this simple topping comes together in minutes. It's perfect or 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 is Keez Beez, a local Florida brand. I got a big jar last week and it's really tasty.
- Cabbage: Purple or green cabbage, thinly slices
- Carrots, grated on the large holes of a box grater
- Red or Green Onions, thinly sliced
- Cilantro
- 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 that covers 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 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, give it a toss to mix the dressing back in.
- Don't freeze it, the veggies will turn soggy once thawed.
Takeaway
This cabbage slaw packs a ton of flavor into every bite.
Made with crisp red cabbage, red or green onions, and jalapeños, it's the perfect topping for shrimp tacos, salmon, cod, mahi mahi, or any white fish.
You can even add it to burritos for a fresh, zesty crunch.
More Mexican-Inspired Recipes
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.
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.
Fish tacos pair well with fresh toppings and simple sides. Try cabbage slaw, avocado slices, or mango salsa for extra flavor and crunch. Serve with rice, black beans, corn on the cob, or a light salad. Chips and guacamole or pico de gallo also make great additions.
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 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!