Slaw for Fish Tacos
A creamy and crunchy coleslaw for fish tacos is simple to make with fresh cabbage and a handful of flavorful ingredients. It's ready to top your tacos in just a few minutes!
Equipment
- Mandoline Slicer or a food processor, or a sharp knife to shred the vegetables.
Ingredients
- ¼ cup (60g) plain Greek yogurt or sour cream
- ¼ cup (60g) mayonnaise
- 1 lime juiced. (about 2 tablespoons lime juice)
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups shredded red cabbage see note 1
- 3 cups shredded green cabbage see note 1
- ⅓ cup grated carrot see note 1
- ⅓ cup cilantro leaves lightly packed, then chopped coarsely
Instructions
- In a large bowl, combine greek yogurt with mayonnaise, lime juice, cumin, salt and pepper.
- To the dressing, add shredded cabbage, carrot, and cilantro. Toss with your hands or tongs until the slaw is well coated with dressing.
Notes
- In place of the shredded cabbages and carrots, use 6 cups of pre-packaged coleslaw mix.
- Diced jalapeno pepper can be added to this fish taco slaw if you'd like it to have some heat.
- Make some homemade mayonnaise if you have the time. It's amazing!
- To Store: You can keep leftovers of this slaw in the fridge for up to 2 days, however, it's best enjoyed right away after adding the dressing.
Nutrition
Serving: 0.5cup | Calories: 102kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 283mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2392IU | Vitamin C: 42mg | Calcium: 55mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/slaw-for-fish-tacos/