Original Post: https://www.evolvingtable.com/fish-taco-slaw/
Fish Taco Slaw Recipe
Ready in 5 minutes, this Fish Taco Slaw has a crispy crunch and tastes oh so fresh since it's made with no mayo. You only need a simple mix of freshly shredded cabbage, cilantro, and lime juice for this quick slaw that's the perfect topping for tacos, burritos, and bowls!
Servings: 8 servings
Ingredients
- 1 (14-ounce) bag coleslaw mix*
- ¼ cup red onion thinly sliced
- ¼ cup cilantro finely chopped
- 1 jalapeño finely chopped, optional
- 1 lime juice
- ½ teaspoon salt to taste
Instructions
- Add all ingredients to a large bowl. Toss until well combined.
- Refrigerate until ready to use or serve immediately with these Air Fryer Fish Tacos. Enjoy!
Video
Notes
- Crispiest Texture: This slaw is best when served within 30 minutes of making for the best texture.
- Cabbage and Carrots: You can also use a mix of freshly shredded cabbage and carrot in place of the coleslaw mix. (You'll need about 2 cups cabbage and 1/2 cup shredded carrots.
- To Store: Keep in an airtight container in the refrigerator for up to 3 days. Coleslaw should not be frozen as it will lose its crispness upon thawing.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 129mg | Potassium: 107mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 1mg
