Spicy Coleslaw For Fish Tacos

This Spicy Coleslaw for Fish Tacos is crunchy, creamy, tangy, healthy, and downright addictive. Trust me on this one – your tortillas are begging for it! As if that weren’t enough to love, this lightened-up recipe takes just five minutes to assemble.

If your Taco Tuesdays are feeling a little bland as of late, try spicing things up – literally! – with this super easy coleslaw that pairs perfectly with just about any kind of fish taco. Made with Greek yogurt and just a hint of mayo, this is a far cry from the overly sweet, gloppy slaw of your childhood.

Why You’ll Love This Recipe

I crave all the foods that make me think of warmer climes – Pineapple Mango Salsa, Grilled Avocados with Quinoa Salad, Chipotle Chicken Salad, and, of course, ALL the fish tacos. It might be winter outside, but here in my kitchen, I can pretend that I’m at the beach!

This tasty, tangy, spicy slaw has a mere two tablespoons of mayonnaise. The rest of the creaminess comes from probiotic-rich and high-protein Greek yogurt! With just a few other easy-to-find ingredients, you can have the most flavorful, healthiest creamy slaw you’ve ever tried.

Best of all, this fish taco slaw takes just a few minutes to throw together. Simply prep your veggies, whisk together your dressing, and toss it all together. It literally takes just five minutes, and I promise: it’ll take your fish tacos over the top.

What is Spicy Coleslaw for Fish Tacos?

As you may know, no fish taco is complete without a slaw. Whether we’re talking Tilapia Fish Tacos, Blackened Fish Tacos, Salmon Tacos, Beer-Battered Baja Fish Tacos, Cod Fish Tacos, or Shrimp Tacos, they’re all massively improved with the crunch of fresh cabbage dressed in a creamy dressing.

This coleslaw recipe was built for seafood – the dressing is made with bright lime, fresh cilantro, spicy chiles, a pop of garlic, and tangy Greek yogurt that pairs beautifully with pretty much every fish I can think of. Not to say that you need fish tacos to eat it; this cabbage slaw for tacos also tastes great on Brisket Tacos or Tacos al Pastor, just to name a few.

Ingredients and Substitutions

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

• Greek Yogurt – I generally have a tub of greek yogurt in the fridge at all times. It’s great as a healthy substitute for sour cream, and can also be used to make all kinds of delicious breakfasts (yogurt bar, anyone??). You can feel free to swap in regular plain yogurt if you prefer.
• Mayonnaise – While I’m all for making traditional recipes a little lighter, I couldn’t completely cut mayo out of the equation here. However, with just 2 tablespoons in the whole shebang, there is little guilt to be had.
• Lime Juice – Fresh is always best. To get the most juice from your citrus, give it a firm roll on the countertop for 10-15 seconds before juicing.
• Kosher Salt – I prefer the large flakes of kosher salt over table salt; it’s much easier to season things without salting them to oblivion. If you are using table salt or sea salt, check out this handy salt conversion guide.
• Cilantro – Cilantro is perhaps my favorite fresh herb of all, but I know it isn’t for everyone. If you are cilantro-averse, try swapping in fresh parsley instead.
• Jalapeño – Creating contrasting flavors is wonderfully exciting. Spicy jalapeño or serrano pepper makes an excellent foil for the creaminess of the yogurt and mayo.
• Garlic – Fresh is best, but you can easily swap in 1/4 teaspoon of granulated garlic powder instead.
• Green Cabbage & Purple Cabbage – I love adding ALL the colors to my plate, especially when the world outside is bleak and grey. Feel free to use one or the other here.
• Carrot – Carrot adds a pop of color and a bit of sweetness.

How to Make Spicy Coleslaw

Step 1: Make the dressing. In a blender, add yogurt, mayonnaise, lime juice, salt, cilantro, chile pepper, and garlic. Blend until smooth.

Step 2: Toss. Place cabbage and carrot in a bowl, then pour blended sauce and combine. Refrigerate until ready to use.

Expert Tips & Tricks

Prep Tip: If you have a food processor with a grater attachment, now is the time to get it out. You’ll be able to slice the cabbages and shred the carrot in a fraction of the time it would take for you to do with a knife and box grater.

Short Cut Tip: Buy pre-bagged coleslaw mix with shredded cabbage and carrot.

Frequently Asked Questions

Serving & Topping Suggestions 

As I mentioned earlier, I created this coleslaw with fish tacos in mind. Try it on:

• Cod Fish Tacos
• Easy Fish Tacos
• Shrimp Tacos
• Fried Avocado Tacos
• Crispy Potato Tacos

You can also use this spicy slaw on more than just tacos! Try it:

• On pulled pork sandwiches
• As a side with Beef Brisket
• As a crunchy topper on a Mexican Hot Dog

No matter how you serve it, I’m pretty certain that you’ll love it. Did you find an amazing pairing the world should know about? Let me know in the comments below, or tag me on Instagram so I can cheer your creativity!

Storage Instructions

Prepared coleslaw will last in the fridge for up to 5 days.

Need More Taco Tuesday Inspiration?

Check out some of my other favorite recipes:

• Grilled Vegetable Tacos with Avocado Pesto Guacamole
• Taco Salad
• Carne Asada Tacos
• Bison Steak Tatanka Tacos

If you tried my easy recipe for tangy, Spicy Coleslaw for Fish Tacos, please be sure to rate and review it below!