Fish Taco Slaw With Mango
This Fish Taco Slaw With Mango is made with shredded cabbage, mango and a creamy dressing, making it perfect for fish or any seafood taco.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups green cabbage (thinly shredded )
- 1 cup purple cabbage (thinly shredded )
- 1 firm mango (chopped in small strips or cubes)
- 1 fresh jalapeño (finely chopped, optional)
- ½ cup fresh cilantro (finely chopped)
- Sliced radishes, red onions, and/or shredded carrots (optional)
- ¾ cup Light mayonnaise
- 3 Tablespoons fresh lime juice (1 ½ limes)
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper
Instructions
- 1
Place the shredded cabbage and chopped mango and jalapeño, in a large bowl. Chop the cilantro and add it to the bowl as well.
- 2
Toss the ingredients together to ensure an even distribution.
- 3
In a separate bowl, combine the mayonnaise, lime juice, salt, and pepper. Whisk the ingredients together until they are well combined. Adjust the seasoning according to your taste preferences.
- 4
Pour the dressing over the shredded cabbage and mango mixture. Use a spatula or tongs to gently toss and coat the vegetables with the dressing.
- 5
Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This resting time allows the flavors to meld together and enhances the overall taste of the coleslaw.