Mexican Taco Slaw
Fresh and zesty Mexican Taco Slaw, made with a tangy lime dressing, cilantro, purple onion, and jalapeño. Perfect for topping tacos or as a crunchy side dish. Easy to make and full of flavor!
One of my all-time favorite recipes is our fish taco slaw. It’s tangy, creamy, and has the perfect amount of cilantro.
Plus, it’s absolutely fantastic with some cod or tilapia tacos!
When John and I crave something lighter, I whip up a bowl of Mexican taco slaw.
Made with crunchy cabbage, vibrant purple onions, spicy jalapeños, and a zesty lime dressing, it only takes a few minutes to toss together.
It’s flavorful enough to complement your favorite seafood dishes and light enough to pair beautifully with recipes like our chicken bacon ranch pasta salad and chile relleno casserole.
Tips for Making Mexican Taco Slaw
Tips
Fresh Ingredients: Use fresh lime juice and zest for the best flavor. It makes a big difference in taste.
Taste and Adjust: Before pouring the dressing over the slaw, taste it and adjust the seasoning if needed. You might want a bit more salt, pepper, or honey depending on your personal preference.
Ingredient Substitutions
Cumin: Adds a warm, earthy flavor to the dressing. If you’re new to cumin, start with the recommended amount and add more to taste if you enjoy its flavor.
Purple Onion: Also known as red onion, adds a nice color and mild flavor to the taco slaw. If you find the flavor too strong, soak the sliced onions in cold water for 10 minutes before adding them to the slaw to mellow the taste.
Honey: Balances the acidity of the lime juice and vinegar. You can substitute it with agave syrup or a pinch of sugar if preferred.
How to Store
Our Mexican coleslaw will stay fresh in an airtight container in the fridge for up to 2 days.
FAQs (Frequently Asked Questions)
Pairing Suggestions
I love to eat Mexican coleslaw all by itself straight from the bowl. If we’re going to serve it with tacos or as a side, here are some of my favorite ways to enjoy it:
As a topping with some taco sauce on shrimp tacos.
Add it to some pulled pork (it’s great on a sandwich).
Serve it on mahi mahi tacos with some cilantro lime crema.
Make a flat iron steak and have Mexican slaw on the side.
Ingredients
For the Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- 3 tablespoons red wine vinegar
- 1 tablespoon lime zest
- 1 tablespoon honey
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
For the Slaw:
- 16 ounce bag pre-shredded coleslaw mix, discard any dressing that comes with the mix
- ¼ cup cilantro, finely chopped
- ¼ cup purple onion, thinly sliced
- 1 jalapeño, deseeded and cut into slices
Instructions
- In a small bowl or jar with a lid, whisk together the ingredients for the dressing until well combined.¼ cup extra virgin olive oil¼ cup freshly squeezed lime juice3 tablespoons red wine vinegar1 tablespoon lime zest1 tablespoon honey¼ teaspoon cumin¼ teaspoon garlic powderSalt and pepper
- In a large mixing bowl, add the pre-shredded coleslaw mix, cilantro, purple onion, and jalapeño.16 ounce bag pre-shredded coleslaw mix¼ cup cilantro¼ cup purple onion1 jalapeño
- Pour the dressing over the slaw mixture and toss everything together until evenly coated.
- Serve immediately or refrigerate for an hour to let the flavors meld together.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .5 cup of slaw. Actual calories will vary.
- Skip to Tips.
- Skip to Ingredient Substitutions.
- Skip to Storage.
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- Skip to Pairing Suggestions.