Fish Taco Slaw

5 from 2 votes

Creamy and tangy Fish Taco Slaw is an easy way to add crunch and flavor to your favorite fish tacos. This recipe comes together in minutes and adds bright and fresh flavors with every bite. Made with cabbage slaw mix, fresh cilantro, and a tangy mayo lime dressing. This simple slaw is the perfect companion for your grilled or fried fish taco meal!

Prep Time10

Cook Time0

Total Time10

Course: Side Dish

Cuisine: Mexican, Tex Mex

Servings:

Author: Serene

Equipment

Ingredients

14 ounces coleslaw mix or fresh cabbage
½ cup cilantro diced
¼ cup mayonnaise
¼ cup sour cream
1 teaspoon apple cider vinegar
2 teaspoons sugar can sub with honey
½ teaspoon salt
½ teaspoon lime juice

Instructions

Add the coleslaw mix or sliced cabbage and diced cilantro to a large serving bowl.
In a small bowl combine the mayonnaise, sour cream, vinegar, sugar, salt and fresh lime juice.
Stir until dressing is smooth and creamy.
Pour dressing over the coleslaw mix.
Toss until cabbage is completely coated.

Notes

Storage Information:

Leftovers: store the leftover coleslaw in a sealed container in the refrigerator for up to 3 days.

Freezing: since this coleslaw has a mayonnaise based dressing it's not recommended to freeze it.

Make-Ahead: if you're prepping a meal a day or more in advance, store the shredded cabbage and the dressing in separate containers in the refrigerator. Add the dressing when needed. This helps to prevent the cabbage from becoming soggy over time.

Nutrition