Slaw For Fish Tacos
This easy slaw for fish tacos is made with crisp cabbage, carrots, lime, and cilantro. Tangy and fresh, the perfect topping for all your tacos and burritos.
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.
Notes
Storage
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 toss to mix the dressing back in. Don't freeze it, though—the veggies will get soggy when thawed.
Nutrition
Calories: 44.5kcalCarbohydrates: 11.7gProtein: 1.4gTotal Fat: 0.2gSaturated Fat: 0.04gSodium: 85.6mgPotassium: 222.4mgFiber: 3.2gSugar: 5.4gNet Carbohydrates: 8.5g
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