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A close-up of several Crispy Fish Tacos in a metal bowl, topped with colorful slaw, creamy sauce, and fresh cilantro.

Bright & Tangy Cilantro Lime Slaw for Fish Tacos

This vibrant, crunchy slaw is the perfect fresh complement to crispy fish tacos, balancing rich flavors with a zesty cilantro-lime dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American Fusion, Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Slaw
  • 3 cups green cabbage shredded
  • 1.5 cups red cabbage shredded
  • 1 medium carrot grated
  • 1/4 small red onion very thinly sliced
  • 1/2 cup fresh cilantro chopped
For the Cilantro-Lime Dressing
  • 1/2 cup mayonnaise or plain Greek yogurt for lighter
  • 3 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave nectar
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Whisk
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons

Method
 

Prepare Slaw Vegetables
  1. In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, thinly sliced red onion, and chopped fresh cilantro. Toss gently to combine.
Make Cilantro-Lime Dressing
  1. In a separate medium bowl, whisk together the mayonnaise (or Greek yogurt), fresh lime juice, apple cider vinegar, honey (or agave nectar), ground cumin, chili powder, garlic powder, sea salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.
Assemble the Slaw
  1. Pour the prepared dressing over the mixed vegetables in the large bowl. Toss thoroughly to ensure all the vegetables are evenly coated with the dressing.
Chill and Serve
  1. For best flavor, cover the bowl and refrigerate the slaw for at least 15-30 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften.
  2. Serve chilled as a topping for fish tacos or alongside any Mexican-inspired dish.

Notes

This slaw can be made up to 4 hours in advance. For best texture, add the dressing no more than a few hours before serving to prevent the cabbage from becoming too soft. Store any leftovers in an airtight container in the refrigerator for up to 2 days.