Here’s a quick and easy fish taco salad! Make this easy recipe for any type of shrimp or fish tacos: it only takes 5 minutes to prep.
Making fish tacos and need a coleslaw topping? Here’s a quick and messy recipe to have coleslaw in no time! The Fish Taco Salad it’s all about speed. Some coleslaw recipes take a long time to chop all the veggies and make a dressing. But who wants to spend 20 minutes on coleslaw when you can also make tacos! This quick coleslaw recipe boils it down to the bare essentials so you can make it in no time. We also have more time-saving shortcuts. Ready to start?
Ingredients for Fish Taco Salad
Coleslaw can last longer the more veggies you add. This Fish Taco Salad is just the essentials so you can make it in no time. Why add coleslaw to a taco? Coleslaw adds crunch and savory flavor. Here’s the easiest way to get that fast! The ingredients for the Fish Taco Salad are:
- Red cabbage: You can also use a mix of red and kale if you have some! More on that below
- Carrot: The carrot is mainly for color! You can skip it if you are short on time
- Green Onion: Add just the right salty kick
- lime juice: All you need is a little lime juice for a tangy pop
- Celery Salt: It doesn’t have to be, but the celery flavor adds just the right amount of flavor to this coleslaw! But you can use plain old kosher salt and it’s still good.
Use a mix of red and kale if you like
Many coleslaw recipes use two types of cabbage: red cabbage and kale. But we find that using two types of cabbage complicates things, so we like to only use red cabbage here. If you buy both kinds, you always end up with two unused halves of cabbage in the fridge. Of course, you can use the leftovers to make this awesome Sauteed Cabbage…so all is not lost.
How to Cut Cabbage… the Fastest Way!
Here’s a tip for cutting cabbage: the fast way! We’ve spent too many years not knowing this trick. When I tried to cut cabbage I cut it and got a lot of uneven pieces and my knife kept slipping. (Not so sure, really!) Next, we researched cabbage best practices, and this method works wonders. Here it is, plus a short video showing you how it’s done:
- cut root: Remove any tough outer layers from the cabbage and discard. Using a large chef’s knife, cut the root of the cabbage.
- quarters: Cut the head in half through the stem. Then cut into quarters.
- cut root: Remove the root from the cabbage by slicing it in two diagonally.
- cut across: Using the knife in a circular motion, slice the quarter thinly in the shortest direction.
Serve it with a slotted spoon (really)
Chop these vegetables and mix with lime juice and salt. This will make a quick and fresh coleslaw that’s HUGE in flavor! You will be surprised how well it works. You hardly need a recipe for this one, so once you’ve made it, memorize it and use this concept for all your tacos! Here are some tips for serving this coleslaw:
- The fresher the better. It’s actually at its peak right now! You don’t have to let it sit for the flavors to blend. It’s not too runny at this point either.
- Serve with a slotted spoon. As the slaw rests, it will absorb moisture. If you want to continue, you can. Know that there will be more liquid! Be sure to serve it with a slotted spoon to keep the moisture from getting into your taco.
How to make fish tacos
Need a fish taco recipe too? We’ve got all the components you need to make the best tacos:
- Fish Taco Seasoning Add this seasoning mix as a dry marinade to any white fish: tilapia, cod, or mahi mahi
- Fish Taco Sauce Next, add this creamy lime and hot sauce Fish Taco Sauce. Yummy!
More taco salad recipes
Want a few more ideas besides this fish taco salad? We have a few other slaws that we like to make for tacos so you can switch them up. Here are a few ideas:
- Mexican Coleslaw This coleslaw is packed with flavor! It has a few extra ingredients but it’s worth it.
- Shrimp Taco Salad This one’s even easier: It’s hardly a coleslaw! Simply slice the kale and red onion and sprinkle the lime on top.
This Fish Taco Salad Recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free (so no fish!).
The description
Here’s a quick and easy fish taco salad! Make this easy recipe for any type of shrimp or fish tacos: it only takes 5 minutes to prep.
- 3 cups shredded red cabbage (or a mix of red and kale)
- 1 grated or grated carrot (optional)
- 1 green onion
- 2 ½ tablespoons lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon celery salt (or substitute kosher salt)
- Thinly slice the cabbage. Grate or grate the carrot (we used a julienne peeler). Finely chop the spring onions.
- Place the cabbage, carrots, and green onions in a bowl. Stir in the lime juice, salt, and celery salt. Serve immediately with a slotted spoon. (The slaw will absorb moisture as it sits; if you decide to let it sit, be sure to serve it with the slotted spoon to filter out the moisture.)
- Category: Spice
- Method: Raw
- Kitchen: Mexican
- Diet: vegan
