Let’s be real—fish tacos are nothing without that slaw. You know the one—cool, crisp, just the right mix of creamy and tangy. It’s not just a sidekick; it’s the reason you keep coming back for bite after bite. This fish taco slaw recipe is my secret weapon for any quick weeknight dinner or those lazy weekends when I want flavor without fuss. We whip it up in minutes—chop, toss, done. No stove, no stress, and yes, even your picky cousin will ask for seconds. I like mine with a little extra lime and a handful of fresh cilantro (because why not live a little?). It’s perfect with air-fried tilapia or even rotisserie chicken if you're in a pinch. So if your taco night needs saving, or if you're like me and sometimes just eat this straight from the bowl, this one’s for you. Slap it on a tortilla, pile it over grilled fish, or serve it up solo—it’s quick, it’s punchy, and it totally works.