Description

This bright and creamy slaw is the perfect topping for fish tacos. With crisp cabbage, a zesty lime dressing, and a touch of heat, it adds flavor, texture, and color to every bite. Whether you’re grilling fish or frying up your favorite taco filling, this slaw is the game-changer that brings it all together. It’s fresh, fast, and wildly flavorful — and might just become your new go-to taco topping.

Ingredients

Scale

2 cups green cabbage, shredded
1 cup red cabbage, shredded
1 medium carrot, shredded
1 jalapeño, finely diced (optional)
1 handful cilantro, chopped
Juice of 1 lime
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1–2 teaspoons honey or agave syrup
Salt and pepper to taste

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Instructions

Shred the cabbage and carrot. Add to a large mixing bowl with jalapeño and cilantro.
In a separate bowl, whisk together the lime juice, sour cream, mayo, vinegar, honey, salt, and pepper.
Pour the dressing over the veggies and toss until well coated.
Chill for 20–30 minutes if possible.
Taste, adjust seasoning, and serve on fish tacos or as a side.

Notes

For a lighter version, use Greek yogurt in place of sour cream.
Want more heat? Leave the seeds in the jalapeño or add a dash of hot sauce.
Pre-shredded slaw mix can save time in a pinch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Mexican-American

Nutrition

Serving Size: 4
Calories: 115
Sugar: 4g
Sodium: 180mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 1g
Cholesterol: 5mg