Coconut Lime Slaw
Coconut Lime Slaw- crunchy veggies, tropical vibes, and a whole lot of yum! Top fish tacos or eat it as a side with pulled pork.
All I can say is Wow! This Coconut Lime Slaw has quickly become my go-to for topping fish tacos. Seriously, it’s so versatile that it’s also amazing on its own as a refreshing side dish. While most recipes lean on fresh cabbage and vinegar, I decided to kick things up a notch by using my homemade pickled red cabbage, and let me tell you, it takes the slaw to a whole new level!
The Perfect Pairing for Baja Fish Tacos
Imagine this: a plate of Baja fish tacos topped with that zesty Coconut Lime Slaw and a drizzle of spicy adobo sauce. Yum! The combination of coconut, fresh lime juice, and zesty lime zest really makes this dish pop, giving it that tropical flair we all crave. I can already see this slaw pairing beautifully with pineapple pulled pork. In fact, that’s definitely what I’m planning to do with my leftover pork this week!
What is in Coconut Lime Slaw?
- Coconut Milk
- Lime Juice
- Honey
- Red Chili Flakes
- Cilantro
- Coconut Flakes
- Red Onion
- Pickled Red Cabbage
Why You’ll Love Coconut Lime Slaw
This Coconut Lime Slaw not only adds a refreshing crunch to your fish tacos but also brings a tropical vibe to your meals. The combination of sweet coconut and tart lime creates a symphony of flavors that will have everyone asking for seconds! So next time you’re looking to jazz up your taco night or simply want a vibrant side dish, remember this slaw—it’s sure to impress!
Like tropical flavors? Here’s some more.
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Coconut Lime Slaw
Ingredients
- ½ cup coconut milk
- â…“ cup fresh squeezed lime juice (2-3 limes worth)
- 2 teaspoon honey
- ½ teaspoon red chili flakes
- 1 cup cilantro (finely chopped)
- ½ cup coconut flakes
- ½ medium red onion (peeled and thinly sliced)
- ½ cup pickled red cabbage (See recipe in comments)
Instructions
- In a large bowl, mix together ½ cup coconut milk, ⅓ cup fresh squeezed lime juice, 2 teaspoon honey, ½ teaspoon red chili flakes, 1 cup cilantro and ½ cup coconut flakes. Add ½ medium red onion, sliced thin and ½ cup pickled red cabbage. You want to dump the liquid in as well as the cabbage.
- Let it rest for 1-2 hours or overnight.