Recipes

Spicy Paleo Avocado Coleslaw for Shrimp & Fish Tacos

July 13, 2020

There are few foods I love more than TACOS, and nothing says summer like a good fish taco. After having some seriously delicious fish tacos in Ventura last week, I knew I needed to recreate a healthier version that was totally dairy-free, but still had that tangy, creamy taste you get from the dairy & sour cream in most fish taco recipes.

This spicy coleslaw is PERFECT on fish tacos thanks so the creaminess from the paleo mayo & avocado, and the spice and tanginess from the lime juice & jalapeño.

Plus, it’s such an easy way to sneak some extra nutritional benefits into your meal. Cabbage is part of the cruciferous family of vegetables, which means it’s a powerhouse when it comes to detoxification. It’s also a great source of Vitamin C & K! And the avocado and avocado-oil based mayo, means you’re getting in plenty of healthy monounsaturated fats, that will also help to fill you up!

WHAT YOU NEED

*Makes about 4 cups of slaw – plenty for tacos for 4 people

For the slaw base:

1 cup shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup fresh cilantro (packed)
4 green onions (chopped)

For the slaw sauce:

1/2 cup paleo mayo (avocado oil-based)
1/2 avocado
1/3 jalapeño* (adjust jalapeño based on spice preference – and make sure to de-seed or it will be REALLY spicy)
Juice of 2-3 limes (depending on juicy your limes are – I always err on the side of more citrus)
1/2 tsp each: salt, pepper, garlic powder

HOW TO DO IT

Start by prepping the base of your slaw by shredded / slicing veggies, and mixing to combine
Next, prep the sauce for the slaw by adding all ingredients to a high-powdered blender or food processor (I used a Vitamix)
Pour the sauce over your dry slaw base & stir to combine! Note: the slaw should end up super creamy, which works perfectly on tacos! If you want a less saucy slaw, simply add more shredded carrots & cabbage
Build your tacos! This slaw is DELICIOUS on any kind of fish – shrimp, salmon, or a white fish like mahi-mahi or tilapia.

For these tacos, I did shrimp (sautéed in olive oil, a lot of lemon & garlic, and a little grass-fed butter), and used butter lettuce leaves as my “taco shell” for a low-carb keto option, and organic corn tortillas for my boyfriend. Siete almond flour or cassava flour tortillas are also a great paleo-friendly option!