Fish Taco Slaw with Lime Crema

Name: Fish Taco Slaw with Lime Crema
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 5 cups (375 g) green cabbage, core removed, very thinly shredded (about ¼ medium head); 1 cup (75 g) red cabbage, very thinly shredded (optional); 3 whole (45 g) scallions, white and green parts thinly sliced; 1 medium (30 g) jalapeño, seeded and finely minced (leave some seeds in for more heat); ½ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped, loosely packed; ⅓ cup (80 g) sour cream, full-fat, cold; ¼ cup (60 g) mayonnaise; 1 tablespoon (6 g) lime zest, finely grated (from about 2 limes); 3 tablespoons (45 ml) fresh lime juice, strained (from about 2 limes); 1 small clove (3 g) garlic, grated to a paste; ¼ teaspoon (½ g) ground cumin; 1 teaspoon (7 g) honey; ¾ teaspoon (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A crisp, cooling cabbage slaw tossed in a tangy lime crema made with sour cream and mayonnaise, with fresh jalapeño, cilantro and scallions for heat and brightness. Piled onto fish tacos, it adds crunch and a creamy contrast to crispy or grilled fish.

Prep: 20 min
Cook: —
Wait: 20 min
Total: 40 min
Makes: About 4 cups slaw (enough for 12 tacos) plus extra crema

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Ingredients

6 servings

For the slaw
5 cups (375 g) green cabbage, core removed, very thinly shredded (about ¼ medium head)
1 cup (75 g) red cabbage, very thinly shredded (optional)
3 whole (45 g) scallions, white and green parts thinly sliced
1 medium (30 g) jalapeño, seeded and finely minced (leave some seeds in for more heat)
½ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped, loosely packed
For the lime crema
⅓ cup (80 g) sour cream, full-fat, cold
¼ cup (60 g) mayonnaise
1 tablespoon (6 g) lime zest, finely grated (from about 2 limes)
3 tablespoons (45 ml) fresh lime juice, strained (from about 2 limes)
1 small clove (3 g) garlic, grated to a paste
¼ teaspoon (0.5 g) ground cumin
1 teaspoon (7 g) honey
¾ teaspoon (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (7)

Large mixing bowl (4-quart / 4 L)
Medium bowl (1.5-quart / 1.5 L)
Sharp chef's knife or mandoline
Microplane or fine grater
Citrus juicer
Whisk
Measuring cups and spoons

Steps

Before you start

Plan on 20 minutes of resting time so the cabbage softens slightly and absorbs the dressing.
Wear gloves or wash your hands well after handling the jalapeño, and keep your hands away from your eyes.
Zest the limes before juicing them, because whole limes are much easier to zest.
Use a sharp knife or mandoline for thin, even cabbage shreds; thick pieces stay tough.

1
Shred the cabbage
- Remove any tough outer leaves from the green cabbage.
- Quarter it through the core, cut out the core, then slice one quarter crosswise into very thin ribbons, about ⅛ inch (3 mm) wide, until you have 5 cups (375 g).
- Thinly shred the red cabbage, if using, and add both to the large bowl.
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Ready when: Shreds are thin enough to fold over easily and look like fine ribbons.
Tip: Cut shreds thin. Thick pieces stay tough and make the tacos hard to bite.
2
Prep the aromatics
- Thinly slice the scallions.
- Cut the stem off the jalapeño, halve it lengthwise, scrape out the seeds and white ribs with a spoon, then mince the flesh very finely.
- Roughly chop the cilantro.
- Add all three to the cabbage.
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Ready when: Jalapeño pieces are about the size of coarse sand so no one gets a large hot bite.
Tip: Leave in a few seeds only if you like it spicy.
3
Zest and juice limes
- Finely grate the zest from 2 limes to get 1 tablespoon, avoiding the bitter white pith.
- Halve the limes and squeeze 3 tablespoons (45 ml) of juice through a strainer into a small cup.
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Ready when: Zest is fragrant and fluffy; juice is seed-free.
Tip: Zest first. Juiced limes are floppy and hard to grate.
4
Whisk the lime crema
- In the medium bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, grated garlic, cumin, honey and ¾ teaspoon kosher salt.
- Whisk for about 30 seconds.
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Ready when: Crema is smooth and pourable like thick yogurt, with no streaks of sour cream.
Tip: If it is too thick to drizzle, whisk in 1 teaspoon of water at a time.
5
Toss the slaw
- Pour about two-thirds of the crema over the cabbage mixture.
- Toss with tongs or clean hands for about 1 minute, lifting from the bottom, until every shred is lightly and evenly coated.
- Keep the remaining crema in the bowl.
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Ready when: Cabbage looks glossy and lightly coated, not swimming in dressing.
Tip: Add dressing gradually. You can always add more but can't take it out.
6
Rest and season
- Let the slaw stand at room temperature for 20 minutes, or cover and refrigerate up to 1 hour.
- Toss again, then taste and add a pinch more salt, a few grinds of black pepper, or a squeeze of lime if needed.
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Ready when: Cabbage is slightly wilted but still crunchy, and tastes tangy with a little heat.
Tip: Don't rest longer than 1 hour before serving or the slaw turns watery.
7
Serve on tacos
- Pile about ⅓ cup of slaw onto each fish taco just before serving, and drizzle with a spoonful of the reserved lime crema.
- Serve any extra slaw and crema at the table.
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Ready when: Slaw is cold, crisp and bright.
Tip: Add the slaw at the last minute so the warm fish and tortillas stay crisp.

Good to know

Tips

Use full-fat sour cream and mayonnaise for the best body; low-fat versions make a thin, watery dressing.
Dress the slaw lightly. The crema should coat, not drown, the cabbage.
For extra crunch, salt the shredded cabbage with ½ teaspoon salt for 10 minutes, squeeze it dry, then dress it, and reduce the salt in the crema.
Taste the finished slaw on a bite of fish or tortilla, since the fish is not salted the same way as the slaw.

Make ahead

"Shred the cabbage and make the crema up to 2 days ahead, storing them separately in airtight containers in the fridge. Toss together 20 to 60 minutes before serving."

Storage & reheating

"Dressed slaw: refrigerate in an airtight container up to 24 hours (it will soften and release liquid; drain and re-toss before serving). Undressed cabbage: up to 3 days in the fridge. Extra lime crema: up to 4 days in the fridge. Do not freeze; dairy and cabbage turn watery. No reheating needed; serve cold."

Substitutions

sour cream → plain full-fat Greek yogurt. Slightly tangier and thicker; thin with a teaspoon of water if needed.
jalapeño → serrano pepper (hotter) or ¼ cup finely diced poblano (milder). Use half a serrano for similar heat.
fresh cilantro leaves and tender stems → flat-leaf parsley with a pinch of extra lime zest. Good for anyone who dislikes cilantro.
honey → agave syrup or sugar. Use the same amount.