Taco Coleslaw
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.
Servings: 16 servings
Calories: 149kcal
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
Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 278mg | Potassium: 243mg | Fiber: 4g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 1mg
