Delish Fish Taco Slaw Recipes

This is my forever-favorite fish taco slaw: crunchy shredded cabbage, a creamy-tangy lime dressing with a little cumin and honey, a whisper of jalapeño heat, and a pile of cilantro because we’re those people. It’s bright, it’s messy, it makes average weeknight fish taste like a beach day. If you’ve ever had a sad taco, this slaw is your redemption arc.

My husband claims he “doesn’t like slaw,” and yet he regularly eats half the bowl while the tortillas are warming. The kids call it “the crunchy salad” and pick out the purple cabbage like it’s treasure. Last summer we had friends over, ran out of fish by round two, and everyone just kept building slaw tacos like it was the plan all along. Zero complaints. Maximum lime.

How to Make It

Grab a big bowl—bigger than you think. Toss in about 6 cups shredded cabbage (I do half green, half purple), a handful of cilantro, thin-sliced red onion, and a jalapeño if you like a little drama. In a jar, shake up 1/2 cup mayo, 1/4 cup Greek yogurt or sour cream, the juice of 2 juicy limes (about 3 tablespoons), 1 tablespoon apple cider vinegar, 1–2 teaspoons honey, 1 teaspoon ground cumin, a pinch of garlic powder, and salt and pepper. Taste. You want zingy but not harsh—add a splash more honey if your limes are bossy.

Pour the dressing over the veg and toss with tongs until everything is glossy and cozy. Let it sit 10 minutes so the cabbage relaxes a bit. If it looks dry after resting, drizzle in another spoonful of mayo or a squeeze of lime—slaw is not a math test. Serve next to crispy fish and warm tortillas and try not to eat it straight from the bowl while you “taste test.”

✔Ingredient Notes

– Cabbage (green + purple): Green is sturdy crunch; purple is for color and bite. Slice thin so it absorbs dressing but doesn’t go soggy. Too chunky = fork fights.
– Mayo: The creamy backbone. If you skimp, the slaw can taste flat. Use a brand you actually like—this isn’t the place for mystery mayo.
– Greek yogurt or sour cream: Tang and lightness. Yogurt is brighter, sour cream is silkier. Both work; don’t overdo or it gets chalky.
– Lime juice: Fresh is the vibe. Bottled works in a pinch but tastes sharper—offset with a little extra honey.
– Apple cider vinegar: A tiny splash wakes everything up. Too much = pickled cabbage. Start small.
– Honey: Balances the lime. Sugar works too; dissolve it in the dressing so you don’t get gritty bites.
– Jalapeño: Memorable heat. De-seed if you’re spice-cautious. Accidentally too hot? Add more cabbage and a spoon of yogurt.
– Cilantro: Big handful, stems and all. If you’re anti-cilantro, swap with thin-sliced green onions and a little mint.

✔Recipe Steps

1. Shred 6 cups cabbage (mix of green and purple) and thinly slice 1/4 small red onion and 1 jalapeño.
2. Chop a generous handful of cilantro and add everything to a large bowl.
3. Whisk or shake 1/2 cup mayo, 1/4 cup Greek yogurt or sour cream, 3 tbsp fresh lime juice, 1 tbsp apple cider vinegar, 1–2 tsp honey, 1 tsp cumin, 1/4 tsp garlic powder, 3/4 tsp kosher salt, and black pepper.
4. Pour dressing over the veg and toss until evenly coated and glossy.
5. Rest 10 minutes to soften slightly; taste and adjust lime, salt, or honey.
6. Serve piled on fish tacos, or stash in the fridge if making ahead.

What to Serve It With

– Crispy battered cod or beer-battered halibut tacos.
– Blackened salmon or grilled mahi-mahi with warm corn tortillas.
– Shrimp tacos with avocado and a drizzle of hot sauce.
– Taco bowls with rice, beans, and a scoop of this slaw like a crown.
– Chips on the side—yes, scoop the slaw like salsa. Don’t be shy.

✔Tips & Mistakes

– Salt your slaw enough. Under-salted slaw tastes “meh”; a pinch more makes it pop.
– Slice thin. Thick slabs of cabbage won’t soak up flavor.
– Let it rest. Ten minutes makes a huge difference in texture and flavor.
– Too spicy? More cabbage + a spoon of yogurt. Too tangy? Tiny squeeze of honey.
– Sog city warning: if making for later, dress lightly and add more right before serving.

✔Storage Tips

Pop leftovers in an airtight container and refrigerate up to 3 days. It’ll soften each day (still delicious). Eat it cold straight from the container—amazing on leftover fish or tucked into a breakfast egg-and-slaw taco. If you want max crunch, store the dressing separate and toss right before serving.

✔Variations and Substitutions

– No jalapeño: Use a pinch of cayenne or chili flakes. Or skip heat entirely—still tasty.
– Dairy-free: Swap the yogurt/sour cream for extra mayo or a good vegan mayo.
– Sweeteners: Honey ↔ sugar ↔ maple. Start small and taste as you go.
– Herb swap: Cilantro haters, try mint + green onion or a little parsley.
– Crunch extras: Toss in thin-sliced radishes or a handful of toasted pepitas.
– Tropical: Add diced pineapple or mango for beach vibes (drain well).
– Asian-ish twist: A few drops of tamari ↔ soy sauce and a drizzle of toasted sesame oil. Different lane, still awesome.

Frequently Asked Questions

Delish Fish Taco Slaw Recipes

Zesty fish tacos piled high with a creamy, crunchy cilantro-lime slaw. Fresh, fast, and weeknight-friendly with bold flavor in every bite.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb white fish fillets cod, tilapia, or mahi-mahi
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 teaspoon black pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon lime juice fresh
• ▢ 3 cup green cabbage shredded
• ▢ 1 cup red cabbage shredded, optional
• ▢ 0.75 cup carrots shredded
• ▢ 0.5 cup cilantro chopped
• ▢ 3 tablespoon mayonnaise
• ▢ 2 tablespoon sour cream
• ▢ 1 tablespoon lime juice for slaw
• ▢ 1 teaspoon honey
• ▢ 0.25 teaspoon kosher salt for slaw
• ▢ 0.25 teaspoon black pepper for slaw
• ▢ 8 count small corn tortillas 6-inch
• ▢ 1 count ripe avocado sliced
• ▢ 0.25 cup cotija cheese crumbled
• ▢ 1 count lime cut into wedges
• ▢ 0.25 cup pico de gallo or salsa optional

Instructions

Preparation Steps

• In a large bowl, whisk mayonnaise, sour cream, 1 tablespoon lime juice, honey, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Add green cabbage, red cabbage, carrots, and cilantro; toss to coat. Refrigerate while you cook the fish.
• Pat fish dry. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Sprinkle evenly over the fish, then drizzle with olive oil and 1 tablespoon lime juice.
• Heat a large skillet over medium-high. Add the seasoned fish and cook 2 to 3 minutes per side, until opaque and it flakes easily with a fork. Transfer to a plate and rest 2 minutes, then gently flake into large pieces.
• Warm tortillas in a dry skillet 30 to 60 seconds per side (or wrap in a damp towel and microwave until pliable).
• Assemble tacos: add a scoop of slaw to each tortilla, top with warm fish, avocado slices, cotija, and pico de gallo. Finish with a squeeze of lime.
• Serve immediately with extra cilantro and lime wedges on the side.

Notes

Swap cod with salmon or shrimp. For a lighter slaw, use Greek yogurt in place of sour cream. Warm tortillas directly over a gas flame for light char. Leftover slaw keeps 1 day refrigerated; assemble tacos just before serving to keep them crisp.