Fish Taco Slaw Recipe
This fish taco slaw is made with green and red cabbage, and the dressing has Greek yogurt, a little mayo, fresh lime, seasonings, and cilantro!
Servings: 4 servings
Equipment
Ingredients
- 3 tablespoons full fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 lime juiced
- 1 teaspoon honey
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups finely shredded cabbage
- 1 cup finely shredded red cabbage
- ¼ cup fresh cilantro chopped
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, cumin, garlic powder, salt, and pepper.
- Add the green cabbage, red cabbage, and cilantro and toss until everything is evenly coated.
- Let the coleslaw sit for at least 10 minutes before serving, then serve with fish tacos.
Notes
Storage: Kept in an airtight container in the fridge, the slaw will last for up to 5 days.
Nutrition
Serving: 12cup | Calories: 59kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 185mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 1mg
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