Try my Mexican inspired Creamy Cilantro Mango Coleslaw to top on fish tacos or eat on their own. They are a great dairy-free, gluten-free alternative!
Last year, while on my dairy-free journey I found I needed a creamy sauce to put on tacos. Specifically fish tacos. I love to put sour cream on my tacos but obviously with taking a break from dairy I needed an alternative. I started dabbling in the kitchen to make a great dairy free alternative for me. What I came up with was this creamy cilantro sauce. Over time, I started making it every time we had fish tacos (which was about once a month)! I would add it to shredded cabbage and it made for the perfect creamy coleslaw for our fish tacos! When I could find mango in season I add that into my coleslaw mix. This creamy cilantro mango coleslaw is perfect for your fish tacos or on the side at your next Mexican fiesta!
Making the sauce is extremely easy. You’ll want to grab your high-powered blender (or food processor) and add in all the liquid ingredients and spices (minus the shredded cabbage and mangos). Then, give it a whirl in the blender until it’s smooth and creamy. I’ll pour half the shredded cabbage for coleslaw mix in a bowl. Then pour on half the sauce, mix well and then repeat until I’ve used the entire bag. It might not look like you’ll have enough sauce for the coleslaw but I promise you will! After the coleslaw sits for a few minutes (I recommend it sitting for at least a half hour in the refrigerator) water will be pulled from the cabbage which will thin out the sauce and make the cabbage less crunchy! I also add in the fresh diced mango if I have it on hand either right before serving or before I let the cabbage marinate in the refrigerator.
Then it’s time to add to your favorite fish taco. When I make fish tacos I keep it simple; tortilla, fish, creamy cilantro coleslaw and some fresh diced tomatoes or avocado. If you aren’t into coleslaw just stop at step 1 and pour on the sauce on your tacos. Or place on your taco bar for guest to use on tacos or even dip with chips! If your looking for a good dairy-free gluten free sauce/side alternative this recipe for creamy cilantro mango coleslaw is the recipe for you!
Creamy Cilantro Mango Coleslaw
- 1-½ cups Mayonnaise
- 1 Bunch of cilantro
- 1 tablespoon cumin
- 1 tablespoon garlic
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lime juice
- 2 tablespoons Water
- ½ teaspoon Salt
- 1 bag shredded cabbage for coleslaw
- 1 cup diced mango
- In a blender, combine the mayonnaise, cilantro, cumin, garlic, apple cider vinegar, lime juice, water, and salt. Blend for 30 seconds or until smooth and creamy.
- Remove from the blender and pour over shredded cabbage. Mix well until incorporated. Then add in the diced mango and mix again. Refrigerate for 30 minutes or until chilled and ready to serve. Enjoy within 48 hours of making it.