Description
This Easy Fish Taco Slaw is a vibrant and crunchy side dish perfect for complementing fish tacos. Made with a creamy lime-infused dressing and fresh shredded cabbage, carrots, and cilantro, it’s a quick, refreshing, and healthy slaw that you can whip up in just 10 minutes.
Ingredients
Scale
Dressing
- ½ cup Greek yogurt, sour cream, or mayo
- 2 teaspoons fresh lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
Slaw
- 6 cups freshly shredded cabbage, or 1 (16 oz) bag of coleslaw mix
- 2 cups shredded carrots
- 1 cup diced fresh cilantro, or sliced green onions
- Salt and pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the Greek yogurt (or sour cream/mayo), fresh lime juice, garlic powder, onion powder, and cumin until smooth and well combined.
- Toss the vegetables: In a large bowl, combine shredded cabbage, shredded carrots, and diced fresh cilantro (or sliced green onions). Mix the vegetables thoroughly.
- Combine slaw and dressing: Pour the prepared dressing over the vegetable mixture and toss to coat all ingredients evenly.
- Season and adjust: Taste the slaw and add salt and pepper according to your preference, tossing again to distribute the seasoning.
- Serve or store: Serve the slaw immediately for the best crisp texture, or cover and refrigerate for up to one hour before serving. If preparing ahead, store the dressing and veggies separately and combine just before serving.
Notes
- Make Ahead: Prepare the dressing and toss it with the slaw vegetables, but keep them separated in airtight containers in the refrigerator for up to 24 hours. Combine just before serving for maximum freshness.
- Storage: The slaw is best served fresh to maintain crispness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Use a slotted spoon to serve, leaving behind excess liquid.
