Fish Taco Slaw Recipe

My Fish Taco Slaw Recipe is creamy, crunchy, and ready in about 10 minutes. It is made with shredded green cabbage, red cabbage, carrot, red onion, and cilantro, all tossed in a simple lime and mayonnaise dressing.

This is the slaw I like adding to fish tacos when I want something fresh, crisp, and a little tangy to balance the fish. It gives the tacos color, crunch, and enough creaminess without making them heavy.

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• How to Make Creamy Fish Taco Slaw Recipe
• Recipe Tips From the Chef
• How to Use Fish Taco Slaw
• Make-Ahead Tips
• Storage Instructions
• Recipe FAQs
• Related Recipes
• Fish Taco Slaw Recipe

You can use it straight away, but I prefer letting it sit in the refrigerator for 20 to 30 minutes if I have time. The cabbage softens slightly, the dressing coats everything better, and the flavor becomes much nicer.

Why This Recipe Works

• This slaw is quick to make and uses simple ingredients you can find in most grocery stores.

• The mix of green cabbage, red cabbage, carrot, and red onion gives you plenty of crunch and color. It also holds up better than soft lettuce, especially inside warm fish tacos.

• The dressing is creamy but still bright from the lime juice and vinegar. It works well with grilled, pan-fried, air-fried, or crispy fish.

• You can make it a little ahead, which is handy if you are preparing fish tacos for dinner. A short chill in the refrigerator gives the cabbage time to soften slightly without losing its crunch.

• It is also useful beyond tacos. Serve it with Chicken Kofta, BBQ Grilled Shrimp Skewers, Air Fryer Turkey Burgers, sandwiches, Arayes - Stuffed Pita, or as a quick side salad.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Red cabbage - It adds color and extra crunch. Choose a cabbage that feels firm and heavy, with fresh-looking leaves. Slice it thinly so it mixes well with the dressing and does not feel too chunky in the tacos.

• White cabbage - You need only a quarter of a whole cabbage. You can also use shredded cabbage or a bag of slaw mixture to save time.

• Carrots and red onion - They add extra crunch, sweetness, and color to the slaw. Although optional, I strongly recommend using them! You can use less onion if you prefer a milder slaw.

• Vinegar - Apple cider vinegar or white wine vinegar both work well. The vinegar adds extra tang and keeps the dressing from tasting too rich.

• Mayonnaise - It adds richness and creaminess. You can replace half of the mayonnaise with sour cream or Greek yogurt for a fresher taste and a healthier option.

• Fresh lime juice - The key to a tangy, bright flavor.

How to Make Creamy Fish Taco Slaw Recipe

Shred the green cabbage, red cabbage, carrot, and red onion. You can use a sharp knife, mandoline slicer, box grater, or food processor. Try to slice the cabbage and onion thinly so the slaw is easy to eat in tacos.

Roughly chop the cilantro and add all the veggies to a large mixing bowl.

Place the mayonnaise, lime juice, vinegar, salt, sugar, and black pepper in a separate bowl. Whisk until smooth. Taste the dressing and adjust if needed.

Add a little more lime juice if you want it tangier, or a tiny pinch more sugar if it tastes too sharp.

Pour the dressing over the shredded vegetables. Toss well until everything is evenly coated. The slaw may look a little thick at first, but the cabbage will release some moisture as it sits.

Cover and refrigerate for 20 to 30 minutes if you have time. Give it another toss before serving.

Recipe Tips From the Chef

• Slice the cabbage thinly so the slaw is easy to eat in tacos.

• Use fresh lime juice for the best flavor.

• Let the slaw chill for 20 to 30 minutes before serving if you have time.

• Taste the dressing before adding it to the vegetables and adjust the lime, salt, or sugar if needed.

• Add jalapeño or a pinch of cayenne pepper if you want a little heat.

• If the slaw feels too thick after chilling, add a small splash of lime juice or water and toss again.

• Use a coleslaw mix if you need a quicker version.

How to Use Fish Taco Slaw

This slaw is made for fish tacos, but it works with plenty of other meals too.

For fish tacos, add cooked fish to warm tortillas, then top with a spoonful of slaw. Add mango salsa, avocado, hot sauce, or extra lime wedges if you like.

It also works well with shrimp tacos, chicken tacos, grilled fish, pulled pork sandwiches, burgers, wraps, and burrito bowls.

You can serve it as a side salad with Grilled BBQ Chicken Thighs, BBQ shrimp skewers, Air Fryer Rib-eye Steak, or fish.

Make-Ahead Tips

You can make this slaw a little ahead of time, but it is best eaten the same day.

If you want the crunchiest texture, prepare the vegetables and dressing separately, then toss them together 20 to 30 minutes before serving.

If you mix everything ahead, keep it covered in the refrigerator and give it a good toss before serving.

The cabbage will soften as it sits, so I don’t recommend making it too far in advance.

Storage Instructions

Store leftover fish taco slaw in an airtight container in the refrigerator for up to 2 days.

The cabbage will soften over time, so the texture is best on the day it is made. Give the slaw a good toss before serving leftovers.

I don’t recommend freezing this slaw because the cabbage and creamy dressing will not keep a good texture after thawing.

Recipe FAQs

Related Recipes

For more delicious and refreshing salad recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious and refreshing Creamy Fish Taco Slaw Recipe as much as you enjoy eating it! 🙂