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This slaw brings a refreshing crunch and zesty brightness to every bite of a fish taco. With just a handful of fresh ingredients and a five-minute prep time it is the fastest way to elevate a casual meal into something memorable. I use it on everything from tacos to burgers or simply as a tangy side at weekend barbecues.
I first tossed this together for a beach cookout and everyone asked for the recipe before the fish even hit the grill. It has been on rotation ever since.
Ingredients
- Coleslaw mix: provides crunch and color look for a mix of green cabbage and carrot
- Sour cream: adds a tangy creamy texture choose full fat for richness
- Mayonnaise: makes the base smooth and flavorful opt for real egg-based mayo
- Lime juice: brightens the slaw fresh juice is best for bold citrus flavor
- Fresh cilantro: gives the slaw a fragrant herbal note use bright green leaves only
- Jalapeño: adds a hint of heat remove seeds for a milder slaw
- Salt: brings out the flavor of all other ingredients use fine sea salt for easy blending
Instructions
- Make the Dressing:
- In a medium bowl whisk together the sour cream mayonnaise lime juice and a pinch of salt until the mixture is completely smooth and creamy. This will be the flavorful coating that binds the slaw together.
- Prepare the Vegetables:
- Finely dice the jalapeño and roughly chop the fresh cilantro. Make sure to remove any tough stems from the herbs and wear gloves when handling hot peppers if you have sensitive skin.
- Combine and Toss:
- Add the coleslaw mix to the bowl along with the jalapeño and cilantro. Use tongs or clean hands to gently toss everything together until all the cabbage is evenly coated with the creamy dressing. The slaw should be glossy but not soupy.
- Serve or Store:
- Serve the slaw immediately for a crisp bite or refrigerate for up to 24 hours to let the flavors meld. If making ahead store in an airtight container to retain freshness.
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Storage Tips
This slaw tastes best when served fresh but can be stored in the fridge for up to one day. After that the cabbage begins to soften and the dressing may separate. If storing make sure the container is sealed tight and stir well before serving again.
Ingredient Substitutions
Greek yogurt is a great alternative to mayonnaise or sour cream if you want a lighter or higher protein version. Lemon juice can stand in for lime juice though it will shift the flavor slightly. For less heat try green chilies instead of jalapeños and if cilantro is not your favorite try parsley or mint.
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Serving Suggestions
This slaw was made for fish tacos but it works beautifully in so many dishes. Try it on shrimp tacos grilled chicken wraps salmon burgers or even tossed into a buddha bowl. It adds texture moisture and brightness in every context.
Cultural Context
Slaw like this has roots in many cuisines from Mexican to Southern American cooking. It evolved as a quick way to dress crunchy vegetables and extend fresh flavors especially in warmer weather or coastal areas where seafood is abundant.
I love the burst of flavor cilantro adds in this slaw. My kids used to pick it out but now they say it is the part that makes it taste like summer.
Commonly Asked Questions
- → Can I make this slaw ahead of time?
Yes, making it ahead allows the flavors to meld. Store in an airtight container for up to 24 hours for best texture.
- → What if I don't like cilantro?
Fresh parsley or mint are great alternatives that still offer a burst of flavor without overpowering the slaw.
- → Is there a dairy-free option?
You can substitute sour cream and mayo with dairy-free or plant-based versions, or use Greek yogurt for a lighter option.
- → What can I use instead of cabbage?
Shredded romaine or broccoli stems work well as crunchy substitutes for cabbage in this slaw mix.
- → How spicy is the slaw?
It has a mild kick from jalapeños, but you can adjust the heat by using less or swapping in milder peppers.
- → Can I use this slaw outside of tacos?
Absolutely! It pairs perfectly with burgers, sandwiches, BBQ plates, bowls, or even enjoyed as a light side salad.