Give the perfect cool crunch to every bite of your fish tacos.
Anyone who knows me is fully aware of my obsession with Taco Tuesday, one of my favorite dishes made on one of my favorite days of the week. Tacos are versatile and delicious, and they bring happiness with every bite. When I eat tacos, there are key ingredients that make the meal complete; the perfect protein, just the right amount of seasoning, and the slaw that pulls all the flavors together.
As much as I love a traditional taco, I am a native of Southern California, and we love a good fish taco here. Whether the fish is grilled or fried, the key ingredient that pulls everything together is the slaw, with its cool and refreshing crunch and a kick of citrus. I have tried many variations of slaw for my fish tacos, but when I made this recipe, I knew I had found the perfect combination of ingredients.
While fish tacos originated in Mexico, it was in Southern California that I believe they were perfected. The best slaw for fish tacos is debatable, but to me, the perfect slaw has a blend of green and red cabbage, some citrus, and some salt and pepper. This recipe only has seven simple ingredients and can be ready in under fifteen minutes.
Is Slaw for Fish Tacos Healthy?
Cabbage is your key ingredient and has numerous health benefits; it is low in calories and high in fiber, and also contains vitamins C and K. Cilantro, while used in small amounts in this recipe, is high in vitamins A, C, and K. This slaw recipe is completely vegan and gluten-free, making it perfect for most diets.
What Is the Difference Between Red and Green Cabbage?
Seeing a recipe call for red and green cabbage may make you wonder if there are differences between the two, other than color. Red cabbage has a more peppery flavor than green cabbage, which has a mellower and earthier taste. Red cabbage is also higher in vitamins C and E, antioxidants, and anthocyanins that give it the signature purple hue. So, while it may seem like the color is the only thing differentiating the two, that is not the case.
How to Make Ahead and Store
The beauty of this slaw is that you can easily make a big batch and keep it in a sealed, airtight container in the refrigerator for up to 5 days. The flavors will actually develop further if you let the slaw sit for at least an hour before eating. But if you prefer a strong crunch to your slaw, I advise you to use your slaw within 30 minutes of making it.
Serving Suggestions
As I have said before, this is the perfect slaw recipe for fish tacos, but that does not mean it is the only way to serve it. You can easily make this a topping on spicy dishes that you’d like to add a cooling crunch to, like this Jalapeño Popper Burger With Ranch or this Mini Meatloaf Recipe with Spicy Pineapple BBQ Sauce. This slaw is also great as a side dish for a picnic or barbecue, with main dishes like these Tandoori Crispy Baked Chicken Wings or these Oven Baked Ribs.
Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup finely chopped cilantro
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine green cabbage, red cabbage, and cilantro.
- Whisk together lime juice, olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the cabbage mixture and toss well to coat evenly. Let the slaw sit for about 10 minutes to marinate before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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