Fish Taco Slaw
Fish taco slaw is a tangy blend of cabbage and mayo-lime dressing. Ready in minutes, it adds bold flavor to fish tacos and pairs perfectly with any seafood dish!
Fish Taco Slaw is a go-to side for any fish taco night. Made with fresh cabbage, a creamy mayo-lime dressing, and a touch of sweetness, this slaw balances tang, crunch, and a little tartness.
Whether you’re grilling mahi-mahi, frying up beer-battered cod, or making shrimp skewers, this slaw ties everything together in the best way.
Why We Love This Recipe
Living in Florida means there’s no shortage of amazing fish tacos—every restaurant has its way of making them.
What they all seem to agree on? A crispy cabbage slaw and a great fish taco sauce are a must. This recipe is my take on the classic taco slaw, and it’s simple, quick, and incredibly versatile.
The dressing has just the right amount of tanginess from lime juice, a hint of sweetness, and a creamy base that mixes perfectly with the cabbage.
It’s a staple in my kitchen, and honestly, it pairs just as well with BBQ pulled pork or grilled chicken as it does with our favorite fish taco recipes.
Tips for Perfect Slaw
- Mix It Up: Use a combo of red and green cabbage for a colorful slaw. Add thinly sliced red onions or shredded carrots for extra crunch.
- Add Some Spice: If you like heat, toss in some diced jalapeños or sprinkle in chili powder.
- Get Creative: Toss in diced mango or pineapple for a tropical flavor.
- DIY Shredding: Skip the pre-bagged mix and use a food processor or sharp knife to shred your cabbage. It’s fresher and cheaper!
Can I substitute Greek yogurt for mayo?
Absolutely! Greek yogurt is a great lighter option. Keep in mind it’s tangier than mayo, so the flavor will change slightly. You can also mix the two for the best of both worlds.
What if I don’t like cilantro?
Leave it out! Parsley is a fantastic substitute, or you can skip herbs altogether. The slaw will still taste great.
Can I make it spicy?
Yes! Add jalapeños, cayenne, or a dash of hot sauce to the dressing for a spicy kick.
Storage Tips
- Refrigeration: Keep leftover fish taco slaw in an airtight container in the fridge for 3-4 days. If you want it to last longer, store the slaw without the dressing and toss it together before serving.
- Make-Ahead Option: Prep the coleslaw dressing up to 2 days in advance. Cut the cabbage and other ingredients just before serving. This prevents sogginess and keeps the slaw crunchy.
More Seafood Recipes to Try
Ingredients
Dressing
- 1 cup mayonnaise
- ¼ cup freshly squeezed lime juice, (about 6-8 limes)
- 2 teaspoons granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Slaw
- 16 ounce bag pre-shredded coleslaw mix, (discard any dressing that comes with the mix)
- ¼ cup finely chopped cilantro
- 2 green onions, chopped
Instructions
- In a medium bowl, combine the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper. Set aside.1 cup mayonnaise¼ cup freshly squeezed lime juice2 teaspoons granulated sugar½ teaspoon garlic powder¼ teaspoon salt¼ teaspoon pepper
- In a separate medium bowl, combine the cabbage slaw mix, green onions, and cilantro. Pour in the dressing, and stir to combine.16 ounce bag pre-shredded coleslaw mix¼ cup finely chopped cilantro2 green onions
- Refrigerate until ready to use. See post for tips, FAQS, and storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ounces of slaw. Actual calories will vary.