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Fish Taco Slaw

This versatile Fish (or shrimp!) Taco Slaw recipe boasts a hint of sweetness, a tangy kick from lime juice, and a satisfying crunch from shredded cabbage. Similar to restaurant recipes, this Fish Taco Slaw is the ultimate companion to an array of seafood tacos, such as mahi mahi, grouper, cod, shrimp, and calamari. This slaw is an excellent accompaniment to blackened, grilled, or fried fishes and works perfectly on either flour or corn tortillas. If you're looking for a more keto-friendly experience, swap out the sugar for your go-to keto sweetener and make it a taco bowl instead!


  • 1 cup mayonnaise

  • ¼ cup lime juice

  • 2 tsp granulated sugar

  • ½ tsp garlic powder

  • ¼ tsp kosher salt

  • ¼ tsp pepper

  • 16 ounce bag pre-shredded coleslaw mix

  • ¼ cup cilantro, finely chopped

  • 2 green onions, chopped


In a medium bowl, combine the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper. Set aside. In a separate medium bowl, combine the cabbage slaw mix, green onions, and cilantro. Pour in the dressing, and stir to combine. Refrigerate at least one hour before use.

*Photo courtesy of Vecteezy

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