Grammy's Kitchen · Fish Tacos · Fish Taco Slaw
One of 67 fish tacos recipes we measured
from www.isabeleats.com
51 cooks on www.isabeleats.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 42% |
| liquid | 0% | 8% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 270 g | 3 cups shredded coleslaw mix ((from a bag)) |
| 225 g | 2 1/2 cups shredded red cabbage |
| 82 g | 6 tablespoons mayonnaise |
| 58 g | 1/4 cup sour cream |
| 25 g | 1/4 cup chopped cilantro (lightly packed) |
| 1 lime, (zested and juiced) | |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground cumin |
Method: 2 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Quick and easy recipe. I didn't add the extra red cabbage I just used a slaw mix with red cabbage and added cilantro. I used greek yogurt vs sour cream. Next time I'll try adding some spice as mentioned. I didn't see that earlier. Served on salmon tacos.” — a cook, 4.0★
“Great slaw in top of all your tacos. Used it for fish and brisket tacos. Little slices of fresh jalapeño on top. Wonderful. Let it sit for at least an hour for best flavor!” — a cook, 5.0★