This Fish Taco Slaw is light, fresh and creamy and will take your fish tacos to another level! Made with bright crunchy veggies, a zesty dressing and tastes just as good as it looks. Serve with salmon tacos for the perfect combo.
The best fish tacos all have one thing in common...a perfect slaw which elevates the tacos to perfection! I learnt this from eating so many fish tacos when traveling to Hawaii years ago 😊. I'm not kidding when I say I probably ate them more than anything on my trip there along with poke bowls...yum take me back!
Here I've made a creamy, yet light and fresh fish taco slaw that works so well with any type of fish, and makes you want more with each bite. Its made with Greek yogurt as the base with a touch of mayo which keeps it healthier and not so heavy either, not to mention adds protein, calcium and other nutrients too. Its also zesty and fresh from the lime juice and cilantro which I absolutely love. Think of it as a coleslaw but better!
If you've been here a while, you'll know I eat a mostly vegetarian diet and occasionally a little seafood. These days I've been trying to eat fish more often, so I have been experimenting a lot on different recipes that don't taste so fishy…if you know what I mean 😉. My current favorite fish dish are salmon bites which are bite sized salmon pieces marinated and either air or pan fried. Here I added a delicious spice rub with paprika, ground cumin, garlic powder and more, and made them into salmon tacos which of course needed a slaw to go in them.
The slaw added the perfect combination of fresh, zesty and creaminess to the tacos. I didn't even need an added sauce because the slaw was enough itself. Along with the avocado adding extra creaminess, with each mouthful you want more as it tastes absolutely amazing with so many different flavors and textures together.
Now salmon tacos are only one suggestion, but this fish taco slaw recipe would pair well with other fish and seafood such as cod, other white fish fillets, along with shrimp tacos, shrimp tempura or other proteins including grilled chicken. For my fellow vegetarians and vegans, add it to corn tortillas with guacamole and black beans or serve on the side of tofu satay skewers...yum! Whilst its great for tacos, you can also add it to power protein bowls like this salmon bowl, or serve as a crunchy salad to accompany BBQs and picnics.
Table of Contents
What makes this recipe special
- Quick & Easy: Just shred the veggies and toss everything in a large bowl with the dressing. You can also use a pre made coleslaw mix
- Fresh & Healthy: Made with crisp veggies, fresh herbs and a light dressing made with Greek yogurt and a touch of mayo
- Delicious & Flavorful: The zesty lime and creamy dressing works so well with the fresh slaw veggies and spicy jalapeños
- Versatile: Great with all types of tacos or bowls, from salmon tacos, shrimp tacos or chicken - and just as tasty in a salmon bowl
Ingredients and Substitutions
- Carrots, purple and green cabbage are the crunchy base adding a beautiful pop of color, adding freshness to your tacos. You can also use a coleslaw mix if in a rush
- Green onions add a mild bite without being overpowering. You can swap with thinly sliced red onions or shallots
- Fresh cilantro for herby freshness. I love adding the stems that are packed with flavor. If you’re not a fan, substitute with fresh parsley
- Greek yogurt adds creaminess and protein without being too heavy. I prefer non fat yogurt but both works well. Sour cream works too
- Mayonnaise adds rich texture and flavor. You can skip and use more plain Greek yogurt if preferred with a drizzle of extra virgin olive oil
- Lime, we're using the lime juice to add brightness and acidity. Lemon juice would be fine too
- Jalapeño or pickled jalapeno (optional), brings heat and a spicy kick, you can also leave it out for a milder version
How to make Fish Taco Slaw
This creamy, tangy fish taco slaw is the perfect topping for tacos or protein bowls. Its quick to prep and packed with crunch. Here’s how to make it in just a few simple steps:
In a large bowl, whisk together Greek yogurt, 2 tablespoon mayo, lime juice, salt and pepper
Thinly slice both cabbages and carrots with a mandolin or sharp knife. Slice green onions and cilantro (stems included). Add finely diced jalapeños if you like heat
Add all veggies to the dressing and toss to coat. Add the 3rd spoon of mayo if needed
Let sit for 5–10 minutes, then serve with tacos or bowls. Enjoy!
Tips and Tricks
- Use a sharp knife or mandolin to shred cabbage super thin, try and slice all veggies the same thickness so you taste everything in each bite
- Using different colored veggies add pops of brightness. Feel free to add other veggies like bell peppers, cucumbers or even corn.
- Make the dressing first in the serving bowl then add the shredded veggies right on top and toss to save on dishes
- Let the slaw sit for 5-10 minutes after mixing so flavors meld and the cabbage softens slightly
- Adding finely diced fresh or pickled jalepenos add so much flavor with a touch of heat, but totally optional and can be left out if serving to kids or if you don't like spice
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days, note it will soften and not be as crunchy the longer its left
- If making extra for meal prep, store cabbage slaw separate to the dressing and it will keep for 5 days, then add the dressing when ready to keep it crunchy
- Best served cold, not recommended for freezing
Serving Suggestions
This fish taco slaw shines in tacos piled into a corn or flour tortilla with your protein of choice, but can be enjoyed in many other ways too! Here are some favorites:
- Salmon tacos or any fish tacos
- Shrimp tacos
- Shrimp tempura
- Salmon bowl or other protein bowls
- Crispy tofu or tofu katsu
- Bbq and picnics as a side salad
- Tofu satay skewers
- Cauliflower steaks
- Kotlet patties
- Teriyaki salmon
- Grilled fish, meats or chicken
FAQs
Any fish would go great, such a salmon, white fish including tilapia, cod and mahimahi
Cabbage slaw, fresh avocado or avocado crema, guacamole, mango salsa, jalapeños and creamy chipotle pepper
Yes of course! Serve it with protein power bowls with salmon bites or shrimp tempura, grilled chicken, burgers, or as a side salad
I love using a mix of green and purple cabbage for pops of flavor and crunch
Greek yoghurt works perfectly and adds creaminess, along with nutrients such as protein and calcium. I've used it as a base here with a touch of mayo - you can leave the mayo out and solely use Greek yogurt with a drizzle of olive oil
Pairing
These are my favorite dishes to serve with Fish Taco Slaw:
More Fresh Salads
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Fish Taco Slaw
Ingredients
- 1 cup shredded carrot
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 2 green onions
- Half a bunch of cilantro
- ¼ cup Greek yogurt
- 2-3 tablespoons mayonnaise
- 1 whole lime
- Jalapeño or pickled jalapeño (optional)
- Salt and pepper to taste
Instructions
- In a large bowl, add the Greek yogurt, 2 tablespoons of mayonnaise, lime juice with a good pinch of salt and pepper. Whisk together
- Thinly slice the purple and green cabbage and carrots using either a mandolin or sharp knife. Slice the green onions and cilantro, including the stems. *Optional, finely dice fresh or pickled jalapeños for a spicy kick
- Add all the chopped veggies to the bowl with the dressing and toss together. Taste for seasoning and add the 3rd spoon of mayonnaise if needed
- Let it stand for 5-10 minutes then serve up your fresh creamy fish taco slaw on your favorite tacos, salmon tacos or protein bowls and enjoy!
Comments
No Comments