Chipotle Slaw for Fish Tacos Recipe

This crunchy smoky Chipotle Slaw for Fish Tacos Recipe is made with shredded cabbage, chipotle peppers, and lime juice, and ready in 15 minutes. The tangy, spicy dressing clings to every crisp bite, perfectly balancing the richness of grilled fish. I always make a double batch because it disappears fast.

Why This Classic Works

Finding the right balance for taco slaw can be tricky. I used to make my dressing too watery, which ruined the tacos entirely.

The secret here is using a mix of mayonnaise and sour cream to keep the dressing thick. The chipotle peppers add a complex smokiness that cuts right through the richness of the fish.

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Chipotle Slaw for Fish Tacos Recipe Ingredients

• 1/2 head green cabbage, shredded
• 1/4 head purple cabbage, shredded
• 1 large carrot, grated
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon kosher salt

How To Make Chipotle Slaw for Fish Tacos Recipe

1. Prepare the vegetables: Shred the green cabbage, purple cabbage, and carrots into a large mixing bowl.
2. Mix the dressing: In a smaller bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, lime juice, and salt until smooth.
3. Combine and toss: Pour the spicy dressing over the shredded cabbage mixture and add the fresh cilantro. Toss everything together until the vegetables are fully coated.
4. Let it chill: Let the slaw rest in the refrigerator for at least 15 minutes before serving to let the flavors meld.

Recipe Tips

• Adjust the heat: Use only one chipotle pepper if you prefer a milder slaw, or add extra adobo sauce for more fire.
• Save time: Buy pre-shredded coleslaw mix from the grocery store to cut the prep time in half.
• Prevent soggy slaw: Do not salt the cabbage directly before adding the dressing, as it draws out too much moisture.

What To Serve With Slaw

Serve this crunchy side with blackened mahi-mahi tacos or crispy beer-battered cod. It also works wonderfully scooped over pulled pork sandwiches or grilled chicken bowls.

How To Store

Keep any leftover slaw in an airtight container in the refrigerator for up to three days. It will lose some crunch after the first day but still taste delicious. Do not freeze this recipe.

FAQs

Can I make this dairy-free?

Yes, you can substitute the sour cream and mayonnaise with your favorite plant-based alternatives.

Is adobo sauce the same as chipotle peppers?

No, chipotle peppers are smoked jalapeños, and adobo is the tangy tomato-based sauce they are canned in.

Can I make this ahead of time?

You can chop the vegetables and mix the dressing up to two days in advance. Store them separately and combine right before serving.

Nutrition

• Calories: 175 kcal
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 13mg
• Sodium: 290mg
• Total Carbohydrate: 8g
• Protein: 1g