If you love tacos like I do, you definitely need to try this jalapeño fish taco slaw! (It also works great with any other kind of taco, too.)
This easy no mayo coleslaw has some spice (thanks to the jalapeño peppers), but you can control how spicy it is. Plus, it’s wonderfully crunchy and tossed in a simple homemade chipotle crema for even more delicious flavor!
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Jalapeño Slaw with Yogurt Dressing
If you’re looking for an easy and flavorful taco topping to spice up your tacos, you’re in the right place. This spicy cabbage slaw is super simple to make, but packs a ton of flavor.
It’s crunchy, creamy, herby, and has some heat (depending on how spicy you want it). You can easily control the spice level with the amount of jalapeño and/or jalapeño seeds you include.
The chipotle Greek yogurt dressing really ties all the ingredients together, with a smoky and tangy flavor. And I love how this jalapeño slaw pairs with fish tacos especially (like these seared ahi tuna tacos – SO good)!
Recipe Ingredients
Here’s what you’ll need to make this fish taco slaw recipe:
- shredded cabbage (Green cabbage, red cabbage, or a combination of the two all work!)
- plain Greek yogurt (I recommend full-fat Greek yogurt for extra creaminess and flavor.)
- jalapeños
- chipotle peppers (These can usually be found labeled as something similar to ‘canned chipotle chilis in adobo sauce’ at the store.)
- limes (Fresh lime juice is ideal for the best flavor!)
- green onion
- cilantro (If you dislike cilantro, feel free to swap it out for fresh parsley instead, or leave it out entirely.)
How to Make Slaw for Fish Tacos
To make this recipe, start by chopping all the ingredients. Shred the cabbage, then dice/chop the chipotle peppers, green onions, cilantro, and jalapeños. (Leave out the jalapeño seeds if you don’t want much spice.)
Place the veggies (except for the chipotle peppers) in a large bowl.
Next, make the chipotle crema. In a small bowl, stir the Greek yogurt, freshly squeezed lime juice, chopped chipotle peppers, and a pinch of salt until combined.
Set aside half of the crema for drizzling over your tacos. Spoon the other half over the cabbage mixture and toss to coat.
That’s it! Assemble your tacos and enjoy. 🙂
Can you make this fish taco slaw ahead of time?
Yes! You can prepare everything up to 1-2 days in advance, but keep the chipotle crema separate until you’re ready to serve (to keep the slaw from getting soggy).
What can you serve cabbage slaw with?
You can serve this spicy cabbage slaw with just about anything! Of course, it’s delicious with fish tacos, like these seared ahi tuna tacos or these blackened salmon tacos. But it would also pair well with white fish like mahi mahi, cod, or tilapia!
Some other examples: pulled pork, tacos, sliders, grilled chicken, taco bowls, salads, and lots more. It can be used as a taco topping, or as a side dish for grilled meat.
More Fish Taco Topping Ideas
Here are some more taco topping ideas to try:
- mango habanero salsa
- avocado crema with lime
- pickled / fermented veggies (including sliced jalapeños!)
- homemade salsa verde (with pork tenderloin tacos)
- watermelon salsa (with roasted salmon)
- pineapple salsa (with Jamaican jerk turkey burgers)
Honestly, this creamy cabbage slaw is so delicious I would eat it on its own, but it will also definitely elevate any taco. 🙂 Enjoy!
Jalapeño Fish Taco Slaw with Chipotle Crema
This no mayo jalapeño coleslaw is creamy, crunchy, and a little spicy - perfect for fish tacos!
Ingredients:
- 3 heaping cups shredded cabbage (red or green or a combination)
- 1 green onion, white and green parts thinly sliced
- 3 tablespoons chopped cilantro
- 1/2 to 1 jalapeno pepper, thinly sliced (depending on how much spice you like)
- 2/3 cup plain whole milk greek yogurt
- juice of 1/2 lime
- 2-3 tablespoons finely chopped canned chipotle chilis in adobo sauce (depending on how much spice you like)
- pinch of salt
Instructions:
- Place the cabbage, green onion, cilantro, and jalapeno in a large bowl.
- In a small bowl, stir together the yogurt, lime juice, chipotle peppers, and a pinch of salt.
- Reserve half of the sauce for drizzling over the tacos, and add the remaining half to the bowl with the slaw ingredients. Toss to coat.
Notes:
For spice level: The yogurt balances the spice nicely here, but there's a lot of flexibility for the spice level. Using half a jalapeño and removing the seeds (or omitting it entirely) would be the mildest, while using a full jalapeño with seeds and 3 tablespoons of chipotle peppers would be the hottest. Start small and adjust after tasting!
