Tangy and fresh, napa cabbage, onions, carrots and more combine in this easy recipe for Cilantro Lime Slaw. Excellent on fish tacos!
![Three fish tacos are laid out on a blue and white plate. The seasoned fish is topped with Cilantro Lime Slaw and avocado.](https://sarahscucinabella.com/wp-content/uploads/2022/08/Cilantro-Lime-Slaw-4-1000x667.jpg.webp)
I remember the sizzle and tantalizing aroma as a friend’s mother fried corn tortillas into crisp hard taco shells. We were in middle school then, I think, and it was a strange moment — one in which I realized that not everyone ate as my family did. I’d never seen anyone make hard shells from scratch before.
Later, I would experiment myself. Corn tortillas for my vegetarian tacos would fall into bits unheated. Flour tortillas were easier but lacked flavor. I didn’t know how to fry corn tortillas into shells, despite having watched my friend’s mom do it. But I tried making baked tortilla chips with leftovers to some success.
That was all decades ago when I was in the infancy of my food discovery.
These days I know more about the things I like — warmed corn tortillas, for instance, are the best choice for many tacos. The store-bought hard taco shells of my childhood though are still the go-to for ground beef tacos (I like to make my own homemade taco seasoning — it’s so easy!).
And when it comes to taco fillings, there are so many options. Haddock seasoned with Trader Joe’s Chile Lime seasoning and cooked to just tender is a great option. It’s flavorful and satisfying. For a special treat, serve fish tacos with tangy toppings — pickled red onions, slaw, you name it — and some smooth avocado.
In particular, I love to make this Cilantro Lime Slaw for fish tacos.
![Napa cabbage is shown on a cutting board. Half of the head is finely shredded with a sharp knife laid nearby.](https://sarahscucinabella.com/wp-content/uploads/2022/08/Napa-cabbage-shredded-1000x667.jpg.webp)
This recipe starts with finely shredded napa cabbage. I use my sharpest knife to do the shredding. But a food processor would also make quick work of it. Combine the cabbage with shredded carrots, finely sliced onions and chopped cilantro.
A dressing of lime juice, agave nectar, oil, salt and pepper is whisked together and poured over the vegetables. It softens everything while also lending a tangy flavor to the slaw.
![Cabbage, carrots, cilantro and onions are in a glass bowl on a counter, all mixed up.](https://sarahscucinabella.com/wp-content/uploads/2022/08/Cilantro-Lime-Slaw-5-1000x667.jpg.webp)
Let this sit for at least 10 minutes before you dig in. Or chill until you are ready to serve. The flavors get better with age.
![Three fish tacos are laid out on a blue and white plate. The seasoned fish is topped with Cilantro Lime Slaw and avocado.](https://sarahscucinabella.com/wp-content/uploads/2022/08/Cilantro-Lime-Slaw-2-1000x1250.jpg.webp)
Then pile it on your favorite fish tacos (sliced avocado encouraged!). Or serve it with your signature burrito bowl. You could even top a hot dog or sausage with it, if you desired. This Cilantro Lime Slaw is fabulous. Try it and see for yourself.
Cilantro Lime Slaw
![Cilantro Lime Slaw](https://sarahscucinabella.com/wp-content/uploads/2022/08/Cilantro-Lime-Slaw-4-735x490.jpg.webp)
Tangy and fresh, napa cabbage, onions, carrots and more combine in this easy recipe for cilantro lime slaw. Excellent on fish tacos!
Ingredients
- 3 cups thinly shredded napa cabbage
- 1 cup halved and thinly sliced red onion or sweet onion
- 1 cup chopped fresh cilantro
- 1 carrot, shredded
Dressing
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon agave nectar
- salt and pepper, to taste
Instructions
- In a large mixing bowl, stir together the napa cabbage, onion, cilantro and carrots.
- In a small mixing bowl, whisk together the lime juice, olive oil, agave nectar, salt and pepper until emulsified. Pour over the napa cabbage mixture and mix well.
- Let the slaw sit for at least 15 minutes. Stir again. Use immediately or chill until ready to eat.