Bright, crisp, and unapologetically bold—this Mexican coleslaw is what happens when a classic BB side dish gets a proper flavor upgrade. It’s fresh but punchy. Crunchy but juicy. And thanks to a few of our tips (that nobody else tells you), it actually holds up in the fridge without going limp or soggy.
You’re going to want to pile this on everything: tacos, pulled pork, burgers, grilled chicken, even breakfast burritos. Or just eat it out of the bowl like we do.
What Goes Into Taco Coleslaw
Ingredients You’ll Need
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 (10-ounce) bags pre-shredded coleslaw mix
- 1 cup diced red bell pepper
- 1 (15.25-ounce) can black beans
- 1 (14.75-ounce) can fire-roasted corn
- 3 tablespoons minced fresh jalapeno pepper, veins and seeds removed
- ⅓ cup chopped fresh cilantro, plus additional for garnish
Substitutions And Additions
Coleslaw: For ease of use, buy bags of pre-shredded cabbage and carrots (labeled as coleslaw mix) in the produce section. If you prefer to shred your own cabbage and carrots, then you will need about six cups total.
Taco Seasoning: Store-bought works fine. Want to make your own? Here’s our taco seasoning recipe.
Tips For Making The Best Taco Coleslaw
Make sure your sour cream and mayo are at room temperature before whisking. This helps them combine smoothly without any lumps. If your taco seasoning has clumps (especially if it’s homemade), sift it in or mash with a spoon before whisking.
Use a very large bowl for tossing—this slaw has bulk, and a cramped bowl makes it hard to mix everything evenly without crushing the veggies.
Stir gently but thoroughly. The goal is to coat, not mash—especially with soft ingredients like the beans. Use a folding motion with a silicone spatula if needed.
How To Serve This Mexican Slaw
- With fish or shrimp tacos, along with your favorite taco fillings and toppings, such as salsa or guacamole.
- As a fresh, crunchy dip served with tortilla chips.
- On the side of pulled pork sandwiches
- As a topping for grilled chicken tostadas
Make-Ahead Tip (For Parties & Stress-Free Prep)
Mix the dressing and veg separately up to 24 hours ahead. Combine them 30 minutes before serving and let it chill. The flavors meld, and the coleslaw stays crisp.
Storage Instructions
Store Mexican coleslaw in an airtight container in the fridge (it doesn’t freeze well). It’s best eaten within one to two days while the cabbage and peppers still have their crunch. Don’t leave it out for more than two hours at room temp—this is a mayo-based slaw.
More Coleslaw Recipes
If you’re all about crunchy, creamy slaw with a twist, here are a few more favorites to keep on rotation:
- Classic Coleslaw – A crisp cabbage slaw tossed in creamy mayo dressing. It’s the go-to slaw for everything from fried chicken to grilled burgers.
- Broccoli Slaw – A fresh take that swaps cabbage for shredded broccoli, with a tangy, creamy dressing.
- KFC Copycat Coleslaw – This is the ultra-creamy, finely chopped coleslaw you know and love from the drive-thru—sweet, tangy, and totally addictive. A must-try if you’re after that nostalgic KFC flavor.
- Pineapple Coleslaw – Juicy pineapple adds a sweet tropical punch to this slaw, making it perfect for BBQs, pulled pork sandwiches, and more.
Taco Coleslaw
Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 20 ounces pre-shredded coleslaw mix (shredded carrots, shredded red cabbage, and shredded green cabbage) (two 10-ounce bags)
- 1 cup red bell pepper, diced
- 15.25 ounces canned black beans, drained and rinsed
- 14.75 ounces canned fire-roasted corn, drained
- 3 tablespoons minced fresh jalapeno pepper, veins and seeds removed
- ⅓ cup chopped fresh cilantro, plus additional for garnish
Instructions
- To make the dressing, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper in a small bowl until smooth.
- In a large bowl, combine the coleslaw mix, red bell pepper, black beans, fire-roasted corn, jalapeno pepper, fresh cilantro, and prepared dressing. Using a large spoon, stir to combine all the ingredients until evenly coated with the dressing mixture.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill and allow the flavors of the dressing to meld with the other ingredients.
- Transfer to a serving bowl and garnish with additional chopped fresh cilantro.
Notes
- You can prepare the dressing in one bowl and the vegetables in another. Cover both with plastic wrap and refrigerate for up to 24 hours. Mix them together 30 minutes before serving to save time if making this for a large gathering.
- This recipe makes enough Mexican coleslaw to serve a crowd. You can easily halve this recipe if serving fewer people.
- Most of the heat in a jalapeno comes from the membranes and seeds. If you prefer more spice, leave them in when finely mincing your fresh jalapeno pepper.
- For even more heat, you can substitute a habanero or serrano pepper for the jalapeno pepper in this recipe. You may want to start with a smaller amount of the hotter peppers and add more to taste.
- Fresh corn that has been grilled or blackened in a skillet is a great alternative to the canned fire roasted corn in this recipe.
- Depending on the brand, bagged pre-shredded coleslaw mix can range from 8 to 16 ounces. This recipe was developed with 20 ounces, but a little more or less will still work fine.
Nutrition
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