Fish Taco Slaw

Name: Fish Taco Slaw
Prep time: 15 min
Yield: 6 servings
Ingredients: 4 cups cabbage; 1 1/2 cups carrots; 1/2 cup cilantro; 1/3 cup onions; 1 1/2 cups apple; 1 cup sour cream; 2 tablespoons lime juice; 1/4 teaspoon salt and pepper; 1/4 cup cilantro; 2 tablespoons sugar

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Servings
6 servings
Calories
138 kcal
Course
Side Dish, Salad, Appetizer
Cuisine
American, Mexican, Tex-Mex

Fish Taco Slaw

Quade Maldonado

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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.

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Ingredients

Servings

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

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Notes

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.
The white sauce on fish tacos is made using sour cream, lime juice, sugar, and cilantro.
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.
Yes! If cilantro isn't the herb for you, then feel free to use parsley instead.
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.