Every fish taco needs a great slaw. And you’re probably not expecting to see it here but if you happened to stumble upon this recipe via Pinterest or a friend, I thank them both. And you might thank me because it’s unabashedly good.
And I’m not the least bit bashful about using unabashedly to describe a slaw recipe for fish tacos.
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Spoon up some of this slaw and place a generous portion on a taco. It’s especially good with tacos (if you need a fish taco seasoning…just sayin’) or it’s really good just by itself with a turkey sandwich. You can also add the slaw to a lettuce salad with some grilled chicken for a light yet satisfying dinner.
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Ingredients callouts for fish taco slaw
There are a few flavor components that make up this easy carrot apple slaw. They are:
Spicy. Jalapenos. Also red onions. Make sure to either wear gloves or avoid touching your face or eyes when slicing the jalapenos. Keep the seeds if you want more spice.
Sweet. Apples and shredded carrots. For the apples, Honeycrisp or Pink Lady are my favorites. You can save a step and pick up a bag of shredded carrots or I’ll run them through my food processor.
Fresh. Cilantro. It adds amazing bright and grassy flavor.
Quick slaw making
To make the slaw, literally combine everything in a bowl and toss with the dressing. And to pretend it’s more complicated than it is, would be disingenuous of me.
Tips on handling spicy peppers
Danger, Will Robinson! ( if you don’t know who that is Google “Lost in Space”).
Handling any spicy pepper (jalapeno, serrano, ghost, habanero, etc.) isn’t for the meek. When slicing, dicing or chopping peppers, the heat is in the seeds. Sometimes you remove them.
To do that, make a long cut down the length of the pepper and take a small spoon and scrape the inside from top to bottom to remove the seeds and ribs. Immediately wash your hands ( you can also wear gloves). Trust me, you don’t want to touch your eyes or skin after handling peppers. And if for some reason you do, rub some milk on your skin to quell the flames. But don’t put it in your eyes.
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Jalapeno, Apple and Carrot Slaw
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Ingredients
- 1-2 jalapenos, diced small – depends on size and your heat pref
- ⅔ cup thickly grated or shredded carrots, packed
- 1 cup shredded cabbage
- ¼ cup red onion, minced
- ½ cup red pepper, chopped
- ½ cup tart, sweet apple like Honeycrisp or Pink Lady, diced small
- 2 T cilantro
- ¼ cup white vinegar
- 1 T sriracha
- 1 T honey
- ½ tsp kosher salt
- ½ tsp ground pepper
- ¼ cup olive oil, might need a little more
- fresh lime
Instructions
- Combine all of the chopped veggies and fruit in a small bowl and toss to evenly distribute the jalapeno.
- Add the vinegar to a glass measuring cup. To it, add the sriracha, honey, salt and pepper and whisk together to make sure the honey is entirely blended. Slowly add the olive oil whisking the entire time to make an emulsion.
- Slice off a piece of the end of the lime and squeeze it into the dressing. Whisk together and taste for seasoning.
- Toss dressing with slaw. Can be made 2 hours ahead.
Notes
- Garnish with a few sliced jalapenos on the top of the slaw before serving.
- To seed peppers: make a long cut down the length of the pepper and take a small spoon and scrape the inside from top to bottom to remove the seeds and ribs. Immediately wash your hands ( you can also wear gloves).trust me, you don’t want to touch your eyes or skin after handling peppers. And if for some reason you do, rub some milk on your skin to quell the flames (but don’t put it in your eyes).
Finally made this and it was a great mix of flavors. Served as a side to grilled chicken. Thanks Lori!
Hey Kristen! Glad you liked it! Hope you are well!