Crunchy Fish Taco Slaw with Mango, jalapeño, and a creamy lime dressing. Ready in 10 minutes and perfect on any fish or seafood taco.
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Creamy Coleslaw For Fish Tacos
Fish taco slaw is the one thing that can make or break your seafood tacos. You can have perfectly crispy fish, good tortillas, a great crema, but if the slaw is bland, watery, or just… there? The whole thing falls flat.
This version is different. It’s got crunchy green and purple cabbage, sweet ripe mango, a little heat from jalapeño, and a creamy lime dressing that pulls it all together. The inspiration came from a place called Coconut Cafe in Arizona — they put mango in their slaw and I’ve never forgotten it. Once you try it, plain cabbage slaw is going to feel like a downgrade.
The best part is that it takes 10 minutes and comes together in one bowl. Make it ahead, let it sit in the fridge, and by the time you’re ready to eat, the flavors have had time to really settle in. It works on fish tacos, shrimp tacos, or honestly just as a side dish next to anything grilled.
I was inspired to make Fish Taco Slaw with mango since I was craving fish tacos from Coconut Cafe in Arizona. Let me tell you, adding mango to crunchy cabbage is brilliant!
♥️ xo, Ana
Why this recipe is awesome
- The perfect crunch: this slaw adds the perfect texture to your favorite fish tacos recipes.
- It’s so creamy and delicious!
- Easy to make ahead. This recipe is great for when you don’t feel like cooking but still want to eat something super delicious. Buy premade fish (or previously frozen breaded fish), make the slaw a day ahead of time, and you’ll have a delicious meal ready in just a few minutes.
Ingredients
- The Cabbage: Use a combination of green and purple cabbage. You’re more than free to use either or! (To save time, buy pre-shredded coleslaw mix).
- The mango: Choose a ripe but firm large mango.
- Jalapeño is optional but highly recommended! It adds a nice kick to the slaw and balances perfectly with the sweet mango.
- Fresh cilantro adds a nice fresh taste.
- Optional: Sliced radishes, chopped avocado, red onions, and/or shredded carrots.
- The dressing: It’s made of light mayonnaise but feel free to use regular mayo instead. Plus fresh lime juice, salt & pepper.
- Variation: This dressing can also be made with a combination of mayo and sour cream or Greek yogurt. Also add garlic powder for another layer of flavor.
How to Make Fish Taco Slaw
Here is a quick tip before we start: when measuring the cabbage, use a liquid measuring cup instead of dry measuring cup when making slaw.
- Place the shredded cabbage and chopped mango and jalapeño, in a large bowl. Chop the cilantro and add it to the bowl as well.
- Toss the ingredients together to ensure an even distribution.
- In a separate medium bowl, combine the mayonnaise, lime juice, salt, and pepper. Whisk the ingredients together until they are well combined. Adjust the seasoning according to your taste preferences.
- Pour the dressing over the shredded cabbage and mango mixture. Use a spatula or tongs to gently toss and coat the vegetables with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld together and enhances the overall taste of the coleslaw.
Serving Suggestions
This cabbage slaw is perfect as a topping on most fish tacos recipe like these Baja Fish Tacos or these Blackened Salmon Tacos. But it’s also great on Shrimp Tacos or any other seafood taco.
Another way to serve it is as a salad or side dish for grilled white fish like cod, halibut or tilapia. But don’t stop there! It goes great with grilled or roasted chicken. So good!
To serve your tacos I suggest adding this Chipotle Crema as a fish taco sauce. You can prepare the fish from scratch or to save time, buy premade at the grocery store or restaurant. Serve on corn tortillas, your favorite salsa plus lime wedges and you’re ready to enjoy!
Ana’s Recipe Tips
- How to keep slaw from getting watery tip: The secret is to salt the cabbage, let it sit 10 minutes, then squeeze out the excess water before adding the dressing. It makes a real difference if you’re prepping ahead.
- For a lighter dressing: swap half the mayo for Greek yogurt and add a pinch of garlic powder. It gets tangier and works really well if you’re serving this as a salad. For more heat: add ½ teaspoon of chipotle powder or a spoonful of adobo sauce to the dressing.
- Why add mango specifically? The sweetness offsets the acid in the dressing, and the firm texture holds up without going mushy.
- How to Store
- Fridge storage: Store in an airtight container in the refrigerator for 3 to 4 days. However, it’s important to note that the texture of the cabbage may soften over time. If you prefer a crispier coleslaw, it’s best to consume it within the first couple of days.
- Freezer: It does not freeze well and I do not recommend.
Print Recipe:
Fish Taco Slaw With Mango
Ingredients
- 3 cups green cabbage - thinly shredded
- 1 cup purple cabbage - thinly shredded
- 1 firm mango - chopped in small strips or cubes
- 1 fresh jalapeño - finely chopped, optional
- ½ cup fresh cilantro - finely chopped
- Sliced radishes, red onions, and/or shredded carrots - optional
- ¾ cup Light mayonnaise
- 3 Tablespoons fresh lime juice (1 ½ limes)
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper
Instructions
- Place the shredded cabbage and chopped mango and jalapeño, in a large bowl. Chop the cilantro and add it to the bowl as well.
- Toss the ingredients together to ensure an even distribution.
- In a separate bowl, combine the mayonnaise, lime juice, salt, and pepper. Whisk the ingredients together until they are well combined. Adjust the seasoning according to your taste preferences.
- Pour the dressing over the shredded cabbage and mango mixture. Use a spatula or tongs to gently toss and coat the vegetables with the dressing.
- Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld together and enhances the overall taste of the coleslaw.
Your Private Notes
Nutrition
FAQs
Yes you can make it ahead of time. In fact, coleslaw often tastes even better when it has had time to sit and allow the flavors to meld together. Prepare the fish taco slaw as instructed, cover it tightly, and refrigerate it for up to 24 hours before serving. Give it a gentle toss before serving to ensure the dressing is evenly distributed.
Absolutely! Red cabbage can be used as a delicious and colorful alternative to green cabbage. It adds a vibrant purple hue to your coleslaw and provides additional nutritional benefits. Feel free to experiment with a combination of both green and red cabbage for a visually appealing and flavorful coleslaw.
While cabbage is the star ingredient in coleslaw, you can certainly make variations without cabbage. Shredded Brussels sprouts, broccoli slaw, or a combination of julienned vegetables like carrots, bell peppers, and cucumbers can be used as a base for a refreshing and crunchy slaw.
Deee-li-cious!! I’ve made this twice now, once for a group and once at home and it was prefect both times. At the group dinner I served it as a topping for fish tacos and it was commented by multiple people as their favorite thing of the night.
I made it per the recipe but then it looked like it needed more mango so I added more and also lowered the amount of lime juice the second time I made it but those are just personal preference. This will definitely be on repeat at my house.
Los voy a hcer Ana!!! Gracias!!!
Soon, basically I need this tonight. Omgoshie, so yum!!
This is perfection! So good with our seafood tacos! Yum!
This mango slaw was SO good with fish tacos. Going to be making this a lot while mangoes are in season!
I looooove fish tacos but never make them at home, this slaw is perfect and I can’t wait to try it myself!
This is so perfect for the summer! Just what I needed for a potluck on the beach this weekend, thank you so much for sharing this recipe 🙂
This is a great recipe for the summer months. The mango gives the salad a great tropical flavor and the jalapeno adds some heat.
Love this fish taco slaw with mango, it looks delicious and fresh, perfect for summer and for TACOS!!!!! will make it soon.