This spicy coleslaw is crunchy, creamy, a little tangy, and just the right amount of heat—exactly what your fish tacos have been missing. It’s lightened up with Greek yogurt, comes together in just 5 minutes, and happens to be addictive in the best way possible.
Perfect for Taco Tuesday (or any night of the week), this refreshing slaw isn’t your average mayo-heavy mix. It’s bright, zesty, colorful, and versatile enough to go with all your favorite tacos—and beyond!
Why You’ll Love This Slaw
- Ready in minutes – It only takes 5 minutes to prep and mix.
- Creamy, not heavy – Just 2 tablespoons of mayo keeps things light while still delivering creaminess.
- Nutritious – Made with Greek yogurt for a protein boost and fresh veggies for crunch.
- Endlessly customizable – Adjust the spice level, switch up herbs, or use it with more than just fish!
Whether you’re dreaming of warm beach weather or just need a little something to elevate dinner, this slaw brings fresh, tropical vibes in every bite.
What Is Spicy Slaw for Fish Tacos?
It’s a zesty, creamy cabbage-based topping that adds texture and bold flavor to fish tacos. Whether you’re making Baja-style fried fish, grilled shrimp, or even plant-based tacos, this slaw makes them pop.
The yogurt-based dressing has lime, garlic, jalapeño, and herbs—no overpowering sweetness or heaviness here. It’s the perfect balance of tang, spice, and cream.
Ingredients & Substitutions
- Greek Yogurt – Adds creaminess and protein; plain yogurt works too.
- Mayonnaise – Just a touch for flavor and smooth texture.
- Lime Juice – Use fresh lime juice for the best zing.
- Kosher Salt – Helps balance the acidity; use less if using table salt.
- Fresh Cilantro – Adds brightness; swap for parsley if needed.
- Jalapeño – For heat! Adjust the amount based on your spice preference.
- Garlic – Fresh is best, but garlic powder (¼ tsp) works in a pinch.
- Green & Purple Cabbage – Use one or both for a colorful crunch.
- Carrot – For sweetness and color.
Pro Tip: Short on time? Use a pre-shredded slaw mix to skip the chopping!
How to Make Spicy Coleslaw
Step 1 – Make the dressing:
In a blender or small food processor, combine the Greek yogurt, mayo, lime juice, salt, cilantro, jalapeño, and garlic. Blend until smooth and creamy.
Step 2 – Combine:
Place the shredded cabbage and carrots in a large bowl. Pour the dressing over and toss until everything is well coated. Chill until ready to serve.
Expert Tips
- Quick prep hack: Use a food processor with a slicing blade to shred the cabbage and carrot fast.
- No blender? Mince the garlic, herbs, and pepper finely and whisk the dressing by hand.
- Want it milder? Remove the seeds from the jalapeño or use just half.
Storage Info
- Store leftover slaw in an airtight container in the fridge for up to 5 days.
- It tastes even better after a few hours once the flavors have melded.
Serving Ideas
This slaw was made to top fish tacos—but it works with so much more!
Try it on:
- Cod Fish Tacos
- Shrimp or Salmon Tacos
- Fried Avocado or Crispy Potato Tacos
- Pulled pork sandwiches
- Grilled hot dogs (especially with a Mexican twist!)
- As a refreshing side with BBQ meats
FAQs
Can I make this slaw ahead of time?
Yes! Make it up to 3 days in advance. Just store it covered in the fridge and stir before serving.
Is this recipe vegan-friendly?
You can easily make it vegan by using plant-based mayo and yogurt alternatives.
What can I serve alongside fish tacos?
Borracho beans, black beans, or a vibrant avocado tomatillo salsa are all great sides.
Too spicy?
Dial down the jalapeño or remove the seeds and ribs for a milder slaw.
Is this slaw healthy?
Absolutely! It’s made with Greek yogurt instead of heavy mayo, giving you all the creaminess with extra protein and less fat.
Fish Taco Coleslaw
This bold and refreshing spicy coleslaw is everything your fish tacos need—crisp, creamy, tangy, and just the right amount of kick.
Ingredients
For the Slaw Dressing:
- ½ cup Greek yogurt (or plain yogurt)
- 2 tablespoons mayonnaise
- Juice of 1 lime
- ½ teaspoon kosher salt
- ¼ cup fresh cilantro, chopped
- 1 jalapeño or serrano pepper, stemmed and roughly chopped
- 1 garlic clove
For the Slaw Base:
- 1 cup shredded green cabbage
- 1 cup shredded red (purple) cabbage
- 1 carrot, grated
Instructions
- Add the yogurt, mayo, lime juice, salt, cilantro, chile, and garlic to a blender. Blend until the mixture is smooth and creamy.
- In a large bowl, combine the shredded cabbages and grated carrot. Pour the dressing over the vegetables and toss until well coated.
- Refrigerate the slaw until you're ready to serve. It’s the perfect crunchy topping for fish tacos or as a zesty side salad.
Notes
- Time Saver: Use pre-packaged coleslaw mix instead of shredding cabbage and carrots from scratch.
- Make It Vegan: Swap in your favorite dairy-free yogurt and mayo alternatives for a plant-based version.
- Storage: Store any leftovers in an airtight container in the fridge. It stays fresh and tasty for up to 5 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 81Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 222mgCarbohydrates 5gFiber 1gSugar 3gProtein 4g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
