If you love tacos like me, you have to try this Jalapeño Fish Taco Slaw! (It works great with any other type of taco, too.)
This easy no-mayo coleslaw has some flavor (thanks to the jalapeño peppers), but you can control how spicy it is. Plus, it’s wonderfully crunchy and tossed with easy homemade chipotle crema for an even more delicious flavor!
Jalapeño coleslaw with yogurt dressing
If you’re looking for an easy and flavorful taco topping to spice up your tacos with, you’ve come to the right place. This flavorful coleslaw is super easy to make but packs tons of flavor.
It’s crunchy, creamy, flavorful, and has some spiciness (depending on how spicy you want it). You can easily control the spice level by the amount of jalapeño and/or jalapeño seeds you add.
Chipotle Greek Yogurt Dressing really blends all the ingredients together with a smoky and tangy flavor. And I love how this Jalapeño Slaw goes especially well with fish tacos (like these Seared Ahi Tuna Tacos – SO good)!
recipe ingredients
Here’s what you need for this Fish Taco Slaw recipe:
- shredded cabbage (Kale, red cabbage, or a combination of both works!)
- plain Greek yogurt (I recommend full-fat Greek yogurt for added creaminess and flavor.)
- jalapenos
- Chipotle peppers (In stores, these are usually labeled “Canned Chipotle Chilies in Adobo Sauce.”)
- Lemons (Fresh lime juice is great for the best flavor!)
- green onion
- coriander (If you don’t like cilantro, you can substitute fresh parsley or leave it out entirely.)
How to make coleslaw for fish tacos
To prepare this recipe, start by chopping all the ingredients. Shred the cabbage, then dice/chop the chipotle peppers, scallions, cilantro, and jalapeños. (Omit the jalapeño seeds if you don’t want a lot of spice.)
Place the vegetables (except for the chipotle peppers) in a large bowl.
Next, prepare the chipotle crema. In a small bowl, stir together the Greek yogurt, freshly squeezed lime juice, chopped chipotle peppers, and a pinch of salt until combined.
Set aside half of the crema to drizzle over your tacos. Pour the other half over the cabbage mixture and toss to combine.
That’s it! Assemble your tacos and enjoy. 🙂
Can you make this Fish Taco Slaw ahead of time?
Yes! You can make everything up to 1-2 days ahead, but keep the chipotle crema separate until ready to serve (so the slaw doesn’t get soggy).
What can you serve coleslaw with?
You can serve this flavorful coleslaw with almost anything! Of course, it tastes delicious with fish tacos, like these Seared Ahi Tuna Tacos or these Blackened Salmon Tacos. But it also goes well with white fish like mahi mahi, cod or tilapia!
Some other examples: pulled pork, tacos, sliders, grilled chicken, taco bowls, salads and more. It can be used as a taco topping or as an accompaniment to grilled meats.
More fish taco topping ideas
Here are some more taco topping ideas to try:
Honestly, this creamy coleslaw is so delicious I’d eat it on its own, but it’ll definitely enhance any taco as well. 🙂 Have fun!
Creamy Fish Taco Slaw
This no-mayo jalapeño slaw is creamy, crunchy, and slightly spicy—perfect for fish tacos!
preparation time
15 minutes
total time
15 minutes
Ingredients:
-
3 heaped cups shredded cabbage (red or green, or a combination)
-
Thinly slice 1 spring onion, white and green parts
-
3 tablespoons chopped coriander
-
1/2 to 1 jalapeno pepper, thinly sliced (depending on how much spice you like)
-
2/3 cup Greek whole milk yogurt
-
juice of 1/2 lime
-
2-3 tablespoons finely chopped canned chipotle chiles in adobo sauce (depending on how hot you like)
-
pinch of salt
Instructions:
- Place the cabbage, scallions, cilantro, and jalapeno in a large bowl.
- In a small bowl, stir together yogurt, lime juice, chipotle peppers, and a pinch of salt.
- Reserve half of the sauce to drizzle over the tacos and add the remaining half to the bowl with the coleslaw ingredients. Turn to cover.
Remarks:
For spice level: The yogurt balances the spiciness well here, but there’s a lot of flexibility with the spicing. The mildest would be to use half a jalapeño and remove the seeds (or leave them out entirely), while using a whole jalapeño with the seeds and 3 tablespoons of chipotle peppers would be the hottest. Start small and scale up as you taste!