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Fish Taco Slaw
Prep Time:
10
minutes
mins
Total Time:
10
minutes
mins
Servings:
8
servings
Author:
Isabel Orozco-Moore
A creamy Fish Taco Slaw made from cabbage, mayonnaise, sour cream, cilantro, and lime juice. Great topping for fish tacos!
Ingredients
3
cups
shredded coleslaw mix
(from a bag)
2 1/2
cups
shredded red cabbage
6
tablespoons
mayonnaise
1/4
cup
sour cream
1/4
cup
chopped cilantro
lightly packed
1
lime,
zested and juiced
1/4
teaspoon
freshly ground black pepper
1/2
teaspoon
kosher salt
1/4
teaspoon
ground cumin
Instructions
Add all ingredients to a medium bowl. Toss together until fully mixed.
Cover and refrigerate until ready to serve.
Notes
Let the slaw chill in the fridge.
Leaving the mixture covered in the fridge for at least 30 minutes will give the flavors time to mingle together.
Instead of mayonnaise,
you can use mashed avocado or omit it entirely and just use sour cream.
Instead of sour cream,
you can use plain Greek yogurt or Mexican crema.
Looking for spice?
Chop up some raw or pickled jalapenos or add one chipotle pepper in adobo sauce and toss them into the slaw.
For smoky flavors,
you can add a sprinkle of chili powder, cayenne, or smoked paprika.
Nutrition
Serving:
1
serving
|
Calories:
53
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
241
mg
|
Potassium:
144
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
406
IU
|
Vitamin C:
28
mg
|
Calcium:
38
mg
|
Iron:
1
mg