Cilantro Lime Slaw For Fish Tacos

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Inside: How to turn bagged coleslaw mix cilantro and lime into a fresh, lively slaw for fish tacos and so much more. This slaw recipe takes 5 minutes to make and is super healthy because there’s no mayonnaise added.

This quick and easy cilantro lime slaw has no mayo and uses packaged mix, fresh cilantro, lime zest and juice. Use this tangy slaw for fish tacos, burritos, burrito bowls, or to top pulled pork sandwiches. It’s also a healthy side dish for cookouts and barbecues.

A bowl of cilantro lime slaw for fish tacos. — Use pre-packaged coleslaw mix for convenience.

My family has been asking me to put this cilantro lime slaw on the blog for years, but I never did because it didn’t feel like a “recipe.” It was just a quick and easy side dish that took no effort, a quick hack. Then I thought — that’s precisely the kind of thing you want (p.s. Get my FREE kitchen hack guide here).

Coleslaw (or some variation of it) has been around since the Roman times. Bet you didn’t know that. And though it’s developed passed its early origins, it’s still essentially a cabbage salad. And there’s good ones and not so good ones (I’m looking at you deli coleslaw).

This cilantro lime slaw is far from those sad, soupy, mayonnaise-based wannabes in the deli section. It’s bright, fresh, crisp and tangy. Best of all, you can make it in about 5 minutes, and THIS mayo-free slaw recipe uses bagged coleslaw mix.

I make variations on this cabbage salad all the time. My Southern coleslaw recipe is the more traditional version with mayonnaise dressing. This crunchy cabbage, apple and fennel slaw is great to cut through the richness of smoked meats. And for eye-popping color, you can’t beat this red cabbage slaw.

Today’s recipe is quick, easy to make and perfect for last-minute meals. We love it with many dishes, and it’s an especially good slaw for fish tacos because it’s light, crunchy and tangy and adds tons of flavor. You’ll also want to try it with my shrimp tacos.

Why you’ll love this cilantro lime slaw recipe:

Convenience-wise, it’s the quickest and easiest slaw recipe because you don’t have to chop vegetables. Use your favorite packaged coleslaw mix and make your no-mayo dressing in minutes.
The lime and cilantro dressing is punchy and bright with no mayo; the perfect slaw for fish tacos, chicken tacos, burritos or topping for pulled pork sandwiches.
It’s a healthy, delicious side dish when grilling or barbecuing because there’s no mayonnaise, so it can stay at room temperature longer.
It’s easy to customize to your tastes, adding hot sauce or other mix-ins.
The flavors and textures POP. It’s bright and tangy, lightly sweet and crunchy.
It’s not being weighed down by a heavy dressing.
It makes a finite amount; enough for a backyard cookout, and you won’t have half a head of cabbage floating around in your crisper drawer for the next week.

Ingredients:

Granulated Sugar – Just a touch to give the slaw dressing some sweetness.
Kosher Salt – We recommend Diamond Crystal. If you use Morton’s, it has more salt by volume, so you may want to use a pinch less.
Black Pepper – freshly ground will give you the most potent flavor.
Lime Zest – be sure to use just the zest and not the bitter white pith. A microplane grater is best for this.
Lime Juice – Be sure to zest the lime before slicing it in half to juice. It’s a lot harder if you do it the other way around.
Rice Wine Vinegar – to augment the acid from the lime juice and give the slaw a little pucker.
Celery Seed – this gives the cilantro lime slaw another layer of flavor and familiarity, as it’s a common ingredient in Southern coleslaw.
Cilantro – use the stems and leaves of the cilantro.
Packaged Coleslaw Mix – choose your favorite pre-shredded coleslaw mix for ease, or chop your own green cabbage.

How to make quick slaw for fish tacos and more

zest the limes, then squeeze out the juice.

Use a microplane to zest the limes, then use a citrus press to squeeze out fresh lime juice.

2. In a large bowl, combine the sugar, salt, pepper, lime zest and juice, rice wine vinegar and celery seed. Whisk well to combine.

3. For convenience, use bagged coleslaw mix (preferably the one that includes shreds of carrots and green and purple cabbage. You can also shred your own vegetables. You’ll want about 1 pound of shredded veggies.

4. Add the coleslaw mix to the dressing and use a pair of tongs to completely mix them, so the veggies are lightly napped with the dressing.

Serving cilantro lime slaw in a wooden bowl.

5. Transfer the cilantro lime slaw to a shallow bowl to serve.

Pro-Tips:

Store-bought slaw has a shelf life, and I’ve been skunked by slaw that’s gone bad. Here’s how to tell: When you pick up the bag of coleslaw, it should feel light, and there shouldn’t be any liquid in the bag. Don’t buy if the bag feels heavy or you can see excess fluid on the vegetables.
If you don’t have bagged slaw, make your own shredded cabbage by thinly slicing green cabbage or using the shredder or slicer attachment on your food processor. I prefer the slicer attachment, because the shredder tends to cut the cabbage too finely (however, it’s good for shredding carrots).

Freshly made slaw for fish tacos in a wooden salad bowl. — Lime zest and juice with chopped cilantro give this slaw with no mayo a bright, fresh flavor.

Swaps and Substitutions

You can substitute vinegar for the lime zest and juice. Use about three tablespoons of apple cider vinegar or red wine vinegar. It’s a little more astringent than lime juice, but it works.
For a more nuanced flavor, use honey instead of granulated sugar.
Swap lemon zest and juice with chopped Italian parsley instead of lime and cilantro for a really bright and tangy flavor.
Swap packaged coleslaw mix for a blend of other crunchy vegetables like shredded carrots, julienned apple, shaved brussels sprouts, chopped romaine or iceberg lettuce, diced fennel, jicama, etc.
Add extra veggies to the fish taco slaw. Try thin sliced or julienned radishes green onions or sweet bell peppers. Red onion is also delicious, but soak the sliced or chopped onion in ice water for 10 minutes first to remove the sting of the alliums. Pat them dry before adding to the cilantro lime slaw.
For a spicy kick, add minced jalapeno or serrano peppers or simply add a few dashes of sriracha or your favorite hot sauce.

FAQs

Can I use the slaw for more than fish tacos?

Definitely! Add it as a garnish to any type of taco or use as a side dish for any grilled or barbecued meats and seafood.

Is coleslaw with no mayo healthy?

Yes. Eliminating mayonnaise reduces the fat and calories in the recipe considerably and makes this slaw for tacos, pulled pork or as a side dish, lighter, crunchier and healthier than the regular coleslaw mix.

A bowl of fish taco slaw. — Serve this bright, crunchy slaw on fish tacos or as a healthy side dish.

Make ahead:

You can make the dressing in advance and mix it with the bagged coleslaw mix at the last minute. It’s best during the first few hours that it’s made. The slaw will become softer and less crunchy the longer it sits.

Storage:

Store leftovers in an airtight container in the refrigerator for up to a day. After that, the cabbage will leak it’s natural liquid and the cilantro lime slaw will lose its crunchy texture.

Freezing:

Do not freeze this slaw recipe.

What goes with no-mayo cilantro lime slaw?

We’ve already covered the fact that you’ll want this slaw for fish tacos, but it goes with much more. Try this recipe with:

A plate filled with fish taco slaw. — What could be tastier?

If you like the convenience of this recipe, be sure to grab my FREE Kitchen Hacks guide for more time-saving, ingredient-saving tips.

More healthy summer side salads you’ll love:

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