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Coleslaw Recipe for Fish Tacos

Creamy, tangy fish taco coleslaw made with lime, chipotle peppers, crisp cabbage, cilantro, and green onions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup fresh lime juice
  • 1 chipotle pepper in adobo, minced
  • ½ teaspoon adobo sauce
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 6 cups shredded green cabbage, about ½ head or one 14–16 oz bag
  • ½ cup shredded red cabbage
  • ½ cup fresh cilantro leaves
  • ½ cup sliced green onions

Method
 

  1. Whisk together the mayonnaise, sour cream, and lime juice in a large bowl.
  2. Add the minced chipotle pepper and adobo sauce. Add more adobo sauce for extra heat.
  3. Whisk in the sugar, salt, and garlic powder until the dressing is smooth and well combined.
  4. Add the shredded green cabbage and toss until evenly coated.
  5. Add the red cabbage, cilantro, and green onions.
  6. Gently toss everything together until the vegetables are evenly distributed.
  7. Refrigerate for a few hours before serving if desired, allowing the flavors to blend
  8. Serve chilled with fish or shrimp and warm tortillas.

Notes

  • Start with ½ teaspoon of adobo sauce and add more gradually if you prefer a spicier slaw.
  • Fresh lime juice gives the dressing its best bright, tangy flavor.
  • Finely shredded cabbage makes the slaw easier to scoop into tortillas.
  • Avocado and tomato can be added to the finished tacos, but they are optional.
  • For the best texture, enjoy within 1–2 days and keep refrigerated.