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Mango Slaw - the perfect slaw for fish tacos
This mango slaw is the perfect slaw for fish tacos, but you'll find yourself eating it all by itself too, because it is that good!
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Calories
70
kcal
Author
Rachel Gurk
Ingredients
8
oz
bag coleslaw (about 3 cups)
2
large mangoes, diced small (about 2 cups diced mango)
3
green onions, thinly sliced
1/2
cup
minced fresh cilantro
1/2
red bell pepper, cut into thin, short strips (a heaping half cup)
2
tablespoons
fresh lime juice
2
tablespoons
flavorless oil (avocado, grapeseed, or canola)
1
teaspoon
honey or agave syrup
1/2
teaspoon
chili powder
1/4
teaspoon
salt
Instructions
Combine all ingredients in a bowl and stir to combine.
Best served after 1 hour in fridge to let flavors meld, but if you need to serve it immediately, it will still be delicious.
Notes
For a chewy twist, add diced dried mango (I like the chile rubbed dried mango). Add 1/2 cup immediately prior to serving.
For added spice, add the green flesh of 1 jalapeño, minced. Leave the seeds and ribs in for even more heat!
Nutrition
Serving:
1
g
|
Calories:
70
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
4
g
|
Polyunsaturated Fat:
6
g
|
Sodium:
75
mg
|
Fiber:
2
g
|
Sugar:
8
g