Cabbage slaw for fish tacos v1.3

I've offered a couple different cabbage slaw recipes in past years, but this latest version is the best so far. (See previous versions here and here.)

I piled it on top of ancho crusted halibut (liberally covered the fish with salt, pepper, and ancho chili powder then cooked it in a little high heat safflower oil in a cast iron skillet over high heat for about 6 minutes on the first side and 4 minutes side two}.  The small white corn tortillas worked really well -- I stacked them up, wrapped them in aluminum foil, then heated them all at once in a 400-degree oven.

Servings: 6

Prep Time: 10 minutes


  • <strong>Cabbage Slaw</strong>
  • 1/2 head green cabbage, shredded
  • 1/2 bunch cilantro, coarsely chopped
  • 1 red pepper, seeded and diced
  • 2 medium tomatoes, diced or a handful of cherry
  • ​ tomatoes cut in half
  • <strong>Vinaigrette</strong>
  • 1 clove garlic, minced then mashed
  • 1 inch jalapeño, minced
  • 1 teaspoon Dijon mustard
  • 3 Tablespoons fresh lime juice
  • 4 Tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste


Toss the veggies together in a salad bowl.  Whisk the vinaigrette in another bowl.  Dress the slaw then serve over hot flaked blackened some kind of fish on a hot white corn tortilla.

Nutrition Information (per serving)

  • (does not include added salt)
  • Calories: 120
  • Total Fat: 10 g
  • Saturated Fat: 1.5 g
  • Cholesterol: 0 mg
  • Sodium: 30 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 3 g
  • Sugars: 5 g
  • Protein: 2 g


Preston Maring, MD