Best 4 Coleslaw Dressing For Fish Tacos Recipes

If you're looking for a light, refreshing, and flavorful dressing to complement your fish tacos, look no further than this tangy coleslaw dressing. Made with a harmonious blend of mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, and a medley of spices, this dressing strikes a perfect balance between tangy, sweet, and creamy. It not only elevates the taste of fish tacos but also pairs wonderfully with various other dishes such as salads, sandwiches, and grilled vegetables.

This versatile dressing is just one of the many culinary gems you'll find in this comprehensive article. Along with the coleslaw dressing recipe, you'll also discover mouthwatering recipes for delectable fish tacos, a refreshing cabbage slaw, and a zesty avocado crema. Each recipe is meticulously crafted to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing image

Provided by Molly Yeh

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 1/4 cups sour cream
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
1 lime, juiced
1/2 red cabbage, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons sugar
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1 1/4 cups panko breadcrumbs
3 fillets walleye or trout (about 12 ounces total), patted dry
Flavorless oil, like canola or vegetable, for frying
Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)
Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving

Steps:

For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
Coat the fish all over in the flour and then the egg and then the breadcrumbs.
Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

GRILLED FISH TACOS WITH CREAMY CILANTRO COLESLAW

Grilled Fish Tacos with Creamy Cilantro Coleslaw image

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

Provided by HerbanSpoons

Categories Main Dish Recipes Taco Recipes

Yield 12

Number Of Ingredients 18

Ingredients

1 small head green cabbage
⅔ cup sour cream
½ red onion, sliced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 clove garlic, minced
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
4 teaspoons ground cumin
2 teaspoons kosher salt, divided
1 pound white fish fillets
2 teaspoons ground black pepper
12 corn tortillas
2 avocados - peeled, pitted, and diced, or more to taste
2 ripe tomatoes, diced
½ cup chopped fresh cilantro, or to taste

Steps:

Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 21.3 g, Cholesterol 28.3 mg, Fat 13.2 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 3.2 g, Sodium 456 mg, Sugar 3.4 g

FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX

Fish Tacos and Cilantro Coleslaw, 20 Minutes Max image

This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes.

Provided by fluffernutter

Categories One Dish Meal

Time 25m

Yield 4 tacos

Number Of Ingredients 10

Ingredients

4 frozen battered fish fillets
4 8-inch flour tortillas
1/4-1/3 head green cabbage
2 tablespoons chopped fresh cilantro
1 green onion, sliced or minced
1 teaspoon chopped jalapenos or 1 teaspoon serrano chili, to taste
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
salt and pepper, to taste

Steps:

Bake fish fillets according to package directions.
Wrap the tortillas in aluminum foil and place them in the oven to heat.
Or heat them at the last minute in a microwave in plastic wrap.
Shred or chop the cabbage.
In a medium bowl, combine the cabbage with all the remaining ingredients.
Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

COLESLAW DRESSING

Coleslaw Dressing image

My grandmother was from Germany and this was her mother's recipe.

Provided by SILVANUS

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

1 egg yolk
3 tablespoons white sugar
1 tablespoon prepared mustard
2 tablespoons butter
½ cup white vinegar
½ cup half-and-half

Steps:

In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in the half-and-half. Refrigerate until using.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 7.4 g, Cholesterol 51.8 mg, Fat 7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 66 mg, Sugar 6.3 g

Tips:

For a tangy and slightly sweet dressing, use apple cider vinegar or white wine vinegar.
For a creamy dressing, add mayonnaise or Greek yogurt.
To add a bit of heat, use cayenne pepper or chili powder.
For a fresher flavor, use freshly squeezed lemon juice or lime juice.
To add a bit of crunch, add shredded cabbage or carrots.

Conclusion:

Coleslaw dressing is a versatile condiment that can be used on a variety of dishes, from fish tacos to grilled chicken. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to add flavor to your meal, give coleslaw dressing a try.