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Slaw for Fish Tacos


A creamy and crunchy coleslaw for fish tacos is simple to make with fresh cabbage and a handful of flavorful ingredients. It’s ready to top your tacos in just a few minutes!

 Servings 6 servings

Prep Time 11minutes 

Total Time 11minutes 


  • Mandoline Slicer or a food processor, or a sharp knife to shred the vegetables. 
  • Mixing Bowl


  • ▢¼ cup (60g) plain Greek yogurt or sour cream
  • ▢¼ cup (60g) mayonnaise
  • ▢1 lime juiced. (about 2 tablespoons lime juice)
  • ▢¼ teaspoon ground cumin
  • ▢½ teaspoon salt
  • ▢¼ teaspoon ground black pepper
  • ▢3 cups shredded red cabbage see note 1
  • ▢3 cups shredded green cabbage see note 1
  • ▢⅓ cup grated carrot see note 1
  • ▢⅓ cup cilantro leaves lightly packed, then chopped coarsely


  • In a large bowl, combine greek yogurt with mayonnaise, lime juice, cumin, salt and pepper.
  • To the dressing, add shredded cabbage, carrot, and cilantro. Toss with your hands or tongs until the slaw is well coated with dressing.


  1. In place of the shredded cabbages and carrots, use 6 cups of pre-packaged coleslaw mix. 
  2. Diced jalapeno pepper can be added to this fish taco slaw if you’d like it to have some heat.
  3. Make some homemade mayonnaise if you have the time. It’s amazing!
  4. To Store: You can keep leftovers of this slaw in the fridge for up to 2 days, however, it’s best enjoyed right away after adding the dressing.


Serving: 0.5cup | Calories: 102kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 283mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2392IU | Vitamin C: 42mg | Calcium: 55mg | Iron: 1mg


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