Yield: 6 servings
Easy Fish Taco Slaw
So zesty and crunchy, this quick and easy fish taco slaw recipe, with carrots and cilantro, is tossed in a creamy and tangy dressing. It's perfect for fish tacos, but also great on top of baked fish, juicy shrimp, or even a bbq sandwich!
Ingredients
- ½ cup Greek yogurt, sour cream, or mayo
- 2 teaspoons fresh lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- 6 cups freshly shredded cabbage, or 1 (16 oz) bag of coleslaw mix
- 2 cups shredded carrots
- 1 cup diced fresh cilantro, or sliced green onions
- salt and pepper, to taste
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Instructions
- In a small bowl, whisk to combine the yogurt, lime juice, garlic powder, onion powder and cumin.
- In a large bowl, toss the combine the shredded cabbage, carrots, and cilantro. Add the yogurt mixture and toss to coat. Taste the slaw and season with salt and pepper, to taste.
- Serve immediately or cover and store in the refrigerator for up to an hour.
Notes
Make Ahead: Prepare the dressing and toss to combine the slaw veggies, but keep and store them separately in airtight containers in the fridge for up to 24 hours. Then toss to combine the two right before serving.
Store: While best served fresh while it's still super crisp, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Use a slotted spoon when serving again to remove any excess liquid.
Nutrition
Serving: 1 serving, Calories: 57kcal, Carbohydrates: 12g, Protein: 3g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Trans Fat: 0.002g, Cholesterol: 1mg, Sodium: 61mg, Potassium: 396mg, Fiber: 3g, Sugar: 6g, Vitamin A: 8304IU, Vitamin C: 54mg, Calcium: 76mg, Iron: 1mg