Fish Taco Slaw


Fish taco slaw is Fish Taco’s best friend! Easy, crunchy, tangy with a touch of sweetness, this coleslaw recipe will be your go to slaw even if you’re not having it with tacos! Next time you’re craving a crunchy salad, make this fish taco slaw recipe with video below.

If you’ve tried my Air Fryer Fish, you’ll notice I assemble the crunchy fish into fish tacos for a family favorite dinner! That fish is super crisp, tasty and made in air fryer without the mess or fuss of the stove top.

Mahi Mahi is another favorite fish for fish tacos as it has a firm texture. So whether Baked Mahi Mahi or pan seared, this fish is ideal for fish tacos.

 

Our favorite Crunchwrap Supreme is phenomenal to serve with this fish slaw recipe too. And let’s not forget the one and only Birria Tacos which are the HIT taco recipe to make and enjoy with this slaw.

Now back to the slaw

Slaw for Fish Tacos

This fish taco slaw recipe is hands down the best and simplest! Why?

  • It’s super easy to make, takes less than 10 minutes.
  • Packed with different flavors (I add a touch of sweetness from peaches, or apples)
  • It’s a healthy and low-carb recipe.
  • If you have a food processor, use the shredder function and make this in a snap!
  • It’s a versatile side dish, perfect spicy fish tacos,  perfect for a kids’ snack or a quick dinner on a lazy day.
  • Leftovers store really well for 5 days in an airtight container in your fridge.
  • Use leftovers as a toast topping, mix it with salad, or toss it in a burrito bowl — hello Sushi Burrito

Ingredients for Fish Taco Slaw

  • Shredded cabbage : I used white but you can use purple or a combo of both. 
  • Carrots, again shredded.
  • Chopped cilantro
  • Diced onions
  • Shredded apples or peaches or nectarines or pears etc.. Any type of hard fruit that balances the sweetness works here.

How to Make Fish Taco Slaw Recipe

In a large bowl, add all ingredients together.

Toss with the coleslaw dressing (below).

Serve and enjoy!

Coleslaw Dressing

While there are so many ways to make a coleslaw dressing which varies from a heavy mayo based sauce to a light vinegar one. I prefer to make a beautiful balance of sour cream instead of mayo and lime juice. This is because we’re using the slaw for fish tacos today. 

  • Mayonnaise or sour cream
  • Lime juice
  • seasoning: salt, pepper and a touch of garlic powder
  • sugar (to balance out the dressing and sweeten the slaw)
  • Cilantro for flavor.

Mix all those ingredients together and it’s ready!

Fish Taco Slaw Tips & Variations

  • If you don’t like sour cream, you can switch it with mashed avocado or mayonnaise.
  • For a healthy version, you can use Greek yogurt instead of sour cream. Mashed avocados will also do.
  • If you want the fish taco slaw to turn out even more flavorful, leave it in the fridge for 30 minutes so that all the ingredients can blend together.
  • To make it spicy, toss some peppers or jalapenos into the slaw. You can also sprinkle chili powder or cayenne pepper while serving.
  • The type of cabbage makes a difference when it comes to the crunch and texture. Using a white cabbage results in a hearty crunch, while a Napa cabbage results in a less crunchy slaw. Purple cabbage can be used too.
  • Leftovers of the slaw stores well for 5 days.

What is the white sauce on fish tacos made of?

The white sauce on fish tacos is made using sour cream, lime juice, sugar, and cilantro.

Can you make the slaw ahead of time?

Yes, you can make slaw up to 2 days ahead of time and store it in an airtight container. If you keep it for more than 2 days, it might turn watery, and the vegetables may lose their crispiness. The ideal time is to make it 3 to 6 hours ahead of time to enjoy the fresh and crisp vegetables.

Definitely Romaine if you’re not a cabbage person, since all types of cabbages work. 

Can you make this fish taco slaw without cilantro?

Yes! If cilantro isn’t the herb for you, then feel free to use parsley instead. 

Can you omit the sugar in this fish taco slaw?

The sugar adds a touch of sweetness, and you can omit it that completely. The slaw will have a more tart and tangy taste from the lime juice and seasoning. You can take advantage of the fruit here and use a really sweet peach with the slaw to add the touch of sweetness.

Recipes to Serve with this Slaw

Crunchwrap Supreme

Birria Tacos

Fish Tacos

Sheet Pan Fajitas

Fajita Bowl

30 Mins Mexican Tilapia Fish Dinner

Lamb Birria

Air Fryer Chicken Legs

Chicken Flautas

Juicy Burger with Fajita Toppings

Print

Fish Taco Slaw

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Fish taco slaw is Fish Taco's best friend! Easy, crunchy, tangy with a touch of sweetness, this coleslaw recipe will be your go to slaw even if you're not having it with tacos! Next time you're craving a crunchy salad, make this fish taco slaw recipe with video below.
Course Appetizer, Coleslaw, Salad, salad dressing, Side Dish
Cuisine American, Mexican, TexMex
Keyword air fryer fish tacos, colelsaw, coleslaw dressing, Coleslaw recipe, Fish slaw, Fish taco slaw, slaw, slaw recipe
Prep Time 15 minutes
Servings 6 servings
Calories 138kcal
Author Mahy

Ingredients

Slaw

  • 4 cups cabbage shredded
  • 1 1/2 cups carrots shredded
  • 1/2 cup cilantro chopped
  • 1/3 cup onions diced
  • 1 1/2 cups apple shredded, or use peaches

Coleslaw Dressing

  • 1 cup sour cream
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt and pepper each, and add in garlic powder
  • 1/4 cup cilantro
  • 2 tablespoons sugar

Instructions

  • Gather all your ingredients for the slaw.
  • Add everything to a large bowl.
  • Make the dressing by mixing all ingredients together.
  • Pour the dressing over the slaw.
  • Toss well and serve

Video

Notes

Fish Taco Slaw Tips & Variations

  • If you don’t like sour cream, you can switch it with mashed avocado or mayonnaise.
  • For a healthy version, you can use Greek yogurt instead of sour cream. Mashed avocados will also do.
  • If you want the fish taco slaw to turn out even more flavorful, leave it in the fridge for 30 minutes so that all the ingredients can blend together.
  • To make it spicy, toss some peppers or jalapenos into the slaw. You can also sprinkle chili powder or cayenne pepper while serving.
  • The type of cabbage makes a difference when it comes to the crunch and texture. Using a white cabbage results in a hearty crunch, while a Napa cabbage results in a less crunchy slaw. Purple cabbage can be used too.
  • Leftovers of the slaw stores well for 5 days.

What is the white sauce on fish tacos made of?

The white sauce on fish tacos is made using sour cream, lime juice, sugar, and cilantro.

Can you make the slaw ahead of time?

Yes, you can make slaw up to 2 days ahead of time and store it in an airtight container. If you keep it for more than 2 days, it might turn watery, and the vegetables may lose their crispiness. The ideal time is to make it 3 to 6 hours ahead of time to enjoy the fresh and crisp vegetables.

Definitely Romaine if you’re not a cabbage person, since all types of cabbages work. 

Can you make this fish taco slaw without cilantro?

Yes! If cilantro isn’t the herb for you, then feel free to use parsley instead. 

Can you omit the sugar in this fish taco slaw?

The sugar adds a touch of sweetness, and you can omit it that completely. The slaw will have a more tart and tangy taste from the lime juice and seasoning. You can take advantage of the fruit here and use a really sweet peach with the slaw to add the touch of sweetness.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 141mg | Potassium: 292mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5785IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 0.4mg

 

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