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Taco Coleslaw

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overhead shot of Taco Coleslaw on a plate
This spicy taco coleslaw has so much flavor and is just the thing to serve as a side dish or even in a tortilla with your favorite taco fillings.
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Table of Contents
  1. Taco Coleslaw Ingredients
  2. How to Make This Taco Coleslaw Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
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This taco coleslaw is the perfect blend of two classic comfort foods – tacos and coleslaw – and it’s sure to take your taste buds on a wild ride. With its zesty flavors, creamy dressing, and crunchy texture, taco coleslaw is guaranteed to become a favorite!

overhead shot of Taco Coleslaw in a bowl

Taco Coleslaw Ingredients

Taco Coleslaw raw ingredients that are labeled

You’ll need:

  • 1 cup mayonnaise
  • ⅓ cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon taco seasoning mix
  • 1 chipotle pepper in adobo sauce, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (16-ounce) bag fresh coleslaw blend (shredded cabbage & shredded carrots)
  • 2 (10.8-ounce) bags frozen southwestern-style corn mix, thawed (1-2 tablespoons reserved for optional garnish)
  • ⅓ cup green onions, chopped
  • 2 tablespoons fresh cilantro, chopped
  • Optional Garnish: additional sprinkle of chopped green onions, chopped cilantro, and southwest-style corn

PRO TIP:

You will find the chipotle peppers in adobo sauce, usually in small cans, in the Latin food section of your grocery store. There are multiple peppers inside each can. You can transfer the additional chipotle peppers in the sauce that you don’t use in the Mexican slaw into a freezer-safe container and store it in the refrigerator or freezer for up to 1 month.

SUBSTITUTIONS AND ADDITIONS

CORN: You can substitute a frozen and thawed Mexican street corn mix for the southwest-style corn mix. It will typically have charred corn and peppers in it. If the frozen bags are unavailable in your area, you can also substitute with a 15.2-ounce can of Southwest-style corn with peppers. You will want to make sure to drain all the liquid from the can before adding it to your taco coleslaw.

COLESLAW: For ease of use, I love buying bags of pre-shredded cabbage and carrots (labeled as coleslaw mix) in my produce section. If you prefer to shred your own cabbage and carrots, then you will need about 6 cups total. You can also use a shredded kale or broccoli slaw blend as a substitute for the cabbage slaw blend.

How to Make This Taco Coleslaw Recipe

OUR RECIPE DEVELOPER SAYS

If you love this taco slaw recipe and plan to make it often, you can mix up a double batch of the dressing and store the extras in a mason jar in the fridge for later.

STEP ONE: In a small bowl, combine the mayonnaise, sour cream, fresh lime juice, taco seasoning, minced chipotle pepper in adobo sauce, salt, and black pepper. Stir dressing ingredients to combine.

PRO TIP:

These chipotle peppers are very hot. I find that one pepper is plenty to add a nice amount of heat to the coleslaw without being too hot. However, if you really enjoy spice, you can feel free to add more of the chipotle peppers in adobo sauce to your dressing.

mayo, sour cream, lime juice, taco seasoning, chopped pepper, salt and pepper whisked in a bowl

STEP TWO: In a large bowl, add the bag of fresh coleslaw mix, thawed southwestern-style corn mix, chopped green onions, and chopped fresh cilantro.

coleslaw mix, southwestern corn mix, green onions and chopped cilantro combined in a bowl

STEP THREE: To the large mixing bowl with the coleslaw ingredients, add the taco dressing and mix to completely coat all the coleslaw with the dressing.

taco dressing added to the coleslaw and mixed in a bowl

STEP FOUR: Transfer the creamy coleslaw to a large serving bowl and top with the optional garnish of chopped green onions, cilantro, and southwest-style corn mix.

How To Serve

This easy Mexican coleslaw recipe can be used in so many ways. Put a fun twist on a summer taco Tuesday and enjoy this hearty slaw with a side of garlic bread for a light meal. You could also scoop it right into a flour tortilla along with your favorite taco fillings and toppings such as salsa or guacamole.

We love all the delicious flavor that our Tex-Mex recipes offer. Check out our puffy tacos and taco stuffed shells.

Storage

IN THE FRIDGE: This spicy coleslaw is best served chilled. You can make it ahead of time and keep it refrigerated, covered with plastic wrap, for up to 8 hours before serving. 

IN THE FREEZER: This crunchy slaw will not keep well in the freezer as the cabbage will lose its signature crispness. Make this recipe fresh when you are ready to enjoy it.

close up overhead shot of a spoon with a piece of Taco Coleslaw

Taking a crunchy coleslaw and adding a Tex-Mex flair is a great way to spice things up. This versatile salad has plenty going for it, from the creamy dressing to the crunchy cabbage to the flavorful southwest corn.

FREQUENTLY ASKED QUESTIONS

Can I make this spicy slaw ahead of time?

This great side dish can be made ahead of time. Don’t add the dressing until about an hour before you are ready to serve it, though, or your cabbage will lose its crispness.

Can I freeze coleslaw?

Traditional coleslaws do not freeze well since they are made with mayonnaise. The mayo separates during freezing and will not taste the same after.

Can I shred my own cabbage instead of buying a store-bought bag of coleslaw mix?

You can buy full or half heads of green cabbage or purple cabbage and shred them yourself for this easy coleslaw recipe.

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overhead shot of Taco Coleslaw on a plate

Taco Coleslaw

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This spicy taco coleslaw has so much flavor and is just the thing to serve as a side dish or even in a tortilla with your favorite taco fillings.
Prep Time 5 minutes
Total Time 5 minutes
Servings 8

Ingredients
  

  • 1 cup mayonnaise
  • cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon taco seasoning
  • 1 chipotle pepper in adobo sauce, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 16 ounces fresh coleslaw, blend (shredded cabbage & shredded carrots)
  • 20.16 ounces frozen southwestern style corn mix, thawed (1 to 2 tablespoons reserved for optional garnish)
  • cup green onions chopped
  • 2 tablespoons fresh cilantro chopped
  • additional sprinkle of chopped green onions chopped cilantro, and southwest-style corn (optional garnish)

Instructions
 

  • In a mixing bowl, combine the mayonnaise, sour cream, fresh lime juice, taco seasoning, minced chipotle pepper in adobo sauce, salt, and black pepper. Stir to combine.
  • In a large mixing bowl, add the bag of fresh coleslaw mix, thawed southwestern-style corn mix, chopped green onions, and chopped fresh cilantro.
  • To the large mixing bowl with the coleslaw ingredients, add the taco dressing and mix to completely coat all the coleslaw with the dressing.
  • Transfer to a large serving bowl and top with the optional garnish of chopped green onions, cilantro, and southwest-style corn mix.

Notes

  • You will find the chipotle peppers in adobo sauce, usually in small cans, in the Latin food section of your grocery store. There are multiple peppers inside each can. You can transfer the additional chipotle peppers in the sauce that you don’t use in the Mexican slaw into a freezer-safe container and store it in the refrigerator or freezer for up to 1 month.
  • If you love this taco slaw recipe and plan to make it often, you can mix up a double batch of the dressing and store the extras in a mason jar in the fridge for later.
  • These chipotle peppers are very hot. I find that one pepper is plenty to add a nice amount of heat to the coleslaw without being too hot. However, if you really enjoy spice, you can feel free to add more of the chipotle peppers in adobo sauce to your dressing.

Nutrition

Calories: 480kcal | Carbohydrates: 57g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 1310mg | Potassium: 367mg | Fiber: 5g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 55mg | Calcium: 257mg | Iron: 4mg
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