Taco Coleslaw Recipe
This spicy taco coleslaw is a flavorful dish that can be served as a side or used as a delicious taco filling. The combination of creamy dressing with a hint of spice makes it a versatile and tasty addition to any meal.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing:
- 1 cup mayonnaise
- ⅓ 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
Coleslaw Mix:
- 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)
- ⅓ cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
Optional Garnish:
- Additional sprinkle of chopped green onions, chopped cilantro, and southwest-style corn
Instructions
- Dressing: In a mixing bowl, combine mayonnaise, sour cream, lime juice, taco seasoning, minced chipotle pepper, salt, and black pepper. Stir to combine.
- Coleslaw Mix: In a large bowl, mix fresh coleslaw, thawed corn mix, green onions, and cilantro.
- Combine: Add the taco dressing to the coleslaw mix and coat everything evenly.
- Serve: Transfer to a serving bowl and top with optional garnish.
Notes
- Chipotle peppers in adobo sauce can be found in the Latin food section of grocery stores.
- Extra chipotle peppers can be stored in the fridge or freezer for up to 1 month.
- You can make a double batch of dressing and store it in the fridge for later use.
- Adjust the amount of chipotle peppers based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 1g
- Sodium: 1310mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 17mg
Find it online: https://lauracooks.com/taco-coleslaw-recipe/
