Fish Taco Slaw With Mango
This Fish Taco Slaw With Mango is made with shredded cabbage, mango and a creamy dressing, making it perfect for fish or any seafood taco.
Servings 4 cups
Calories 88kcal
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.
Nutrition
Serving: 0.5cup | Calories: 88kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 413mg | Potassium: 142mg | Fiber: 2g | Sugar: 5g