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.
Servings: 4
Ingredients
Slaw
- 1/2 cup Greek or plain yogurt
- 2 tablespoons mayonnaise
- 1 lime juiced
- 1/2 teaspoon kosher salt
- 1/4 cup chopped cilantro
- 1 jalapeño or serrano pepper stemmed and roughly chopped
- 1 garlic clove
- 1 cup green cabbage sliced
- 1 cup purple cabbage sliced
- 1 carrot shredded
Instructions
- In a blender, add yogurt, mayonnaise, lime juice, salt, cilantro, chile pepper, and garlic. Blend until smooth.
- Place cabbage and carrot in a bowl, then pour blended sauce and combine. Refrigerate until ready to use.
Notes
- Buy packaged coleslaw to save time in place of cabbage and carrot.
- Make vegan using your favorite plant-based plain yogurt and mayo alternatives.
- Prepared coleslaw will last in the fridge for up to 5 days.
Nutrition
Calories: 88kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 365mg | Potassium: 206mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2928IU | Vitamin C: 30mg | Calcium: 58mg | Iron: 1mg