New recipes

Taco slaw recipe

Taco slaw recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad
  • Coleslaw

A food taco truck near my work serves their chicken tacos with a slaw made from cabbage, red onion, chilli pepper, fresh coriander and lime. I love it so much that I recreated it at home!

2 people made this

IngredientsServes: 6

  • 1/2 small head of cabbage, finely sliced
  • 1 jalapeno chilli pepper, seeded and finely diced
  • 1/2 red onion, finely diced
  • 1 carrot, finely chopped
  • 1 tablespoon freshly chopped coriander
  • 1 lime, juiced

MethodPrep:20min ›Ready in:20min

  1. In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, fresh coriander and lime juice.

Recently viewed

Reviews & ratingsAverage global rating:(53)

Reviews in English (40)

by PMtz19

Let me just start off by saying that it drives me crazy when people rate a recipe but completely change it. If you're rating a recipe, rate it as it was written. With that being said, I give this recipe 5 stars as written. I'm on a diet and so tired of eating plain veggies, so I was looking for something different to do with cabbage and found this recipe. I ate it more like a salad than a topping, but it was so very tasty. Finally, something I can eat guilt free. Thank you for sharing mixingmedias.-09 Feb 2011

by Sarah Jo

This was a great base recipe for what I needed for a Take-Out Fake-Out Mexican Dinner. I tossed this with my own "Fiesta For Your Greens" dressing and we used this to make mission burritoes. Great way to get your taco take out fix without spending a ton on takeout. NOTE: Because I used my own dressing, I cut back a bit on the lime juice.-05 Jan 2011


Delicious and healthy. Great on shrimp and chicken tacos. Next time I will just us the coleslaw cabbage mix and add lime onion and jalapeneo-30 Sep 2012

Cilantro Lime Slaw

This post may contain affiliate links. Please read my disclosure policy.

This Cilantro Lime Slaw recipe is easy to make in just 10 minutes, it tastes extra fresh and light, and it can work great as a zesty side dish or as a topping for tacos, burgers, sandwiches and more.

Guys, I’ve got the yummiest fish taco recipe comin’ your way tomorrow.

But first — we’ve gotta talk about this coleslaw. ♡

It’s my go-to, back-pocket, easy-breezy, fresh-and-flavorful cilantro lime slaw recipe that I’ve made for years, and it somehow magically goes with just about everything. I make it most often just as a simple side dish when we’re grilling out in the summertime, especially anytime that BBQ sauce or Mexican food are involved. But it’s also fantastic served as a topping on pretty much any kind of tacos — fish, shrimp, carnitas, sofritas, barbacoa, chicken, you name it. It also works great as a topping for burgers or sandwiches, or mixed into buddah bowls or burrito bowls. Or hey — if you want to maybe add a protein and avocado in there too — this slaw can easily be transformed into an entree just like that.

Mostly though, I just love this cilantro lime slaw because it tastes super light and healthy, and it’s a breeze to make. Just pick up a bag of coleslaw mix at the store (or shred some cabbage and carrots and make your own from scratch). Pop a handful of simple ingredients to the blender to make the sauce. Toss everything together and then — voila! — the most delicious, creamy, tangy coleslaw can be ready to go in less than 10 minutes.

Ingredients for fish taco slaw

Slaw can become more time consuming the more vegetables you add. This fish taco slaw is just the bare essentials so you can make it in a flash. Why add slaw to a taco? Slaw adds a crunchy texture and tangy flavor. Here’s the easiest way to get that fast! The ingredients in fish taco slaw are:

  • Red cabbage: You can also use a mix of red and green cabbage if you have it! More on that below
  • Carrot: Carrot is used mainly for color! You can skip it if you’re running low on time
  • Green onion: Adds just the right savory flair
  • Lime juice: All you need is a little lime juice for a tangy pop
  • Celery salt: This is not required, but the intrigue of the celery flavor adds just the right nuance to this slaw! But you can use plain old kosher salt and it’s still good.


Love this recipe as is. except I use less oil.

Four forks for tasty, fast, veggie, and easy. Started soaking dry Rancho Gordo black beans the day before, cooked them in the InstaPot--with those in the fridge, preparing these on a busy weekend night was a snap. Our tortillas were small--this recipe made nine lovely tacos.

This is a fav of mine. It's pretty easy to make. My non-veggie friends now make it. It's a hit in my family. We have to double the recipe because people eat more than just two tacos. Also the red cabbage slaw is good with any salad or accompaniment. I added more cumin to the black beans. I have also fried them in oil olive and worked fine, didn't have a residue taste you get with other oils. I highly recommend it.

Honestly, I didn't expect much from this recipe but it's great. I used pinto instead of black beans and it worked well. Like others I upped the cumin. I finished the tacos with home-made guacamole which added a nice texture and flavor. I'm giving it four stars because the recipe is easy, cheap and delicious.

Wow! These were fantastic! So easy and fun for me, feeling so accomplished, frying tortillas (first time for me so. ). I doubled the recipe, two cans of beans and just did the whole bag of slaw mix with appropriate doubling of onions, cilantro, oil and lime juice. After reading reviews, I quadrupled the amount of cumin to go with my doubled recipe (2 teaspoons total). I had cotija cheese on hand, so swapped that in for the feta, but I am confident I'll be making these so often now that I'll get to the feta! I used 10-inch corn tortillas, and made 12, which was perfect for our family of four. My non-vegetarian family members said they were fantastic. Very happy to have found this dinner option.

Why am I so obsessed with these tacos?! I had turned up my nose at veggie tacos until I met these BBTs. I could eat them probably every other day. They only take about 15min to make, and this is a great basic recipe that you can customize based on what you like. If I'm feeling particularly lazy I'll just put some TJs cilantro dressing on the slaw instead of making the one on the recipe. Extra cumin and salt to taste - take the flavor into your own hands! And don't forget to add cheese to your taco before cooking for a delicious gooey flavor upgrade!!

Everybody loves this dish-tastes great and super easy. I agree with the other readers

the beans need a little more flavor so add more cumin and salt. This is a great vegetarian option for taco parties!

This is a regular staple in our house for weeknights. I usually spread the beans into 6 tacos to feed 2 adults, serve with the extra slaw on the side and call it good. Maybe 15 minutes to get this on the table.

I really liked this but I thought the bean mixture could use a little more flavour. I added double the cumin and a little salt but still.. I heated up the beans beforehand and maybe I'll add some fried onions to them next time. I made a red cabbage slaw with a little sour cream, lime and a tad of apple cider vinegar. Will def add some jalapeno when I make it again next week.

This recipe has a very good base, with options for minor adjustments. I doubled the amount of beans and added jalapeno to the coleslaw mix for heat. I would add more cumin and or salt to the beans and add more lime juice. All of the flavors were great, just a bit more of everything would do wonders. Will definitely make again.

Easy and pretty tasty. I used cotija instead of feta, seemed appropriate. Definitely taste your mashed beans for salt. Enjoyed the texture and I will make again for an easy week day meal, but I can't give it four forks. It was good, but it wasn't "oh wow". Wish I could give it 3.5 but.

This is absolutely delicious. Husband adds the hot sauce, I pass on it and we both love this dish. I make it exactly as indicated and it is fast, easy and nutritious. Great recipe.

We love this recipe and have made it many times. Follow the recipe, it is perfect. Truly a winner. more than the sum of it's parts!

Delicious for this cold, snowy night! I heated the beans and cumin to make them easier to mash, microwaved the (flour) tortillas for 20 seconds instead of frying, and we just heaped on our own fillings. Next time I'll experiment with more cumin and lime juice. Also, I'll probably double the recipe since it was just barely enough for my husband and me. Great addition to the recipe box!

Very quick and easy to make, but delicious nonetheless. A definite keeper.

used 1 T cumin instead of 1/2 t. and the juice of a whole lime. Add sour cream. Hard corn tortillas.

Super tasty and easy. I used flat parsley instead of cilantro by mistake and they were still excellent. I used 1 T cumin instead of 1/2 t. and the juice of a whole lime. I mixed the beans and slaw together when I was putting away the leftovers, and they might even be better the next day. Served with sour cream. Made them like quesadillas with big flour tortillas. Awesome. Used Cholula Chipoltle sauce.

This was a tasty little dish and a snap to make. We used flour tortillas cuz I always find corn tortillas so difficult to work with and don't really like their texture. Used Pam to cook tacos and this worked really well without all the grease. Served with yellow rice and guacamole. Doubled the recipe for six people and we ate it all. Would make a tasty little weekend lunch too

Totally addictive. Fantastic recipe. I'm so happy to have stumbled upon it. The whole family loves it.

My husband and I love this dish. The first time we made it, we followed the recipe exactly, with the exception of cutting the oil a little. Since then, we've begun doctoring the beans a bit more - with more cumin, garlic powder and a bit of chicken broth or soy sauce for some meatiness. We use standard slaw mix, with the green parts of most of a bunch of scallions, a bit more cilantro than called for, and a thinly sliced jalapeño (red, for color, if available). We only add about a teaspoon of oil to the slaw, since more doesn't really add much. We also use queso fresco instead of feta. The chipotle hot sauce is necessary. Definitely only enough for two adults and maybe a child. There's no way this is four main course servings. Quick and easy and perfect in the summer. Far tastier than the sum of all its parts.

Here's how to make these great taco's mind blowing! Step 1 - Substitute broccoli slaw for regular coleslaw. Step 2 - Use peach salsa as a topping Step 3 - Use "spicy" black beans, I use the 365 ones from Whole Foods. Step 4 - The most important step. Find "Tiger Sauce" hot sauce. It's got a little sweet to it and man does it bring it all together!

Wow -- This is outstanding. We had them twice this week. Quick and easy.

This recipe is very quick less than 30 minutes start to table. It was very filling for no meat. It was difficult to get the tortillas to golden brown I burned one of the four.

Delicious as written, although I've made it so many times that I know we like it better with much more lime juice. We add the feta (probably more than called for) to the slaw mixture and minced garlic or garlic powder to the beans. Also usually add grilled fish or meat but absolutely amazing as is. I never even measure any more - just dump it all together. Fast, healthy, inexpensive. We eat this at least twice a month.

Making these as tostadas, with prepared shells (quality, authentic ones), simplifies the recipe even more, and avoids the frying oil smell. Really excellent recipe and the final product is definitely greater than the sum of its parts.

Love Jewish food? Sign up for our Nosher recipe newsletter!

When I was growing up, I knew brisket as an island of meat in a sea of sweet brownish-red sauce with carrot-plank buoys. Every holiday, this was plunked in the center of the table alongside a loaf of bread. It was…fine. But nothing to write home about. Whoever hosted the meal would lament about how the meat had been in the oven for hours as they sawed through the roast I couldn’t help but think, “all that time, for this?” As I sliced through the brisket I imagined all the ways it could be improved upon: more salt, always, maybe a bit of heat to break up all this fat, and some acid too, to balance out the sweetness of the sauce. And why such thick slices of brisket? Brisket is a tough cut of meat, but if braised in well-seasoned liquid long enough, it can go so tender it practically shreds itself when nudged with a fork. I’ll be honest, all I want to do with shredded meat is wrap it inside a warm corn tortilla with a big squeeze of lime. This summer, I dare you to leave the giant platter of meat for the winter months and embrace the warming weather with braised brisket tacos.

A note on carrots: you’ll find none in this pot of brisket. When cooked to oblivion along with the meat, carrots become mush. But a crunchy, tangy raw carrot slaw served alongside the meat breathes new life into the familiar flavors. My great aunt probably wouldn’t stand for it, but I say that once you’re changing one thing, why not just lean into some tweaks that speak to you. Personally, I don’t miss the original at all when this is on the table.

Serious Heat: Kogi-Inspired Bulgogi Tacos with Spicy Slaw Recipe

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat.

I admit it. I'm not a recipe repeater.

As a constant food experimenter for both a magazine and personal chef clients, almost every meal is different. So it'll be a while before I come back to a recipe. "Remember that rhubarb-strawberry compote I made?" I asked my boyfriend recently, when I had thoughts of making it again to use up the excess fruit in our CSA share. He gave a blank stare. "More than two years ago. I made lemon shrimp pasta for dinner that night. We watched the Sopranos." Still a blank stare. I can't blame him for not being able to keep up with the massive recipe inventory in my head.

Even with the personal cheffing I do on the side through The Dish's Dish, I rarely repeat a meal for a client, unless requested. Well, I've finally found a repeat-worthy recipe with these Bulgogi Tacos with Spicy Slaw. Our former editorial assistant, Lillian Cho, came up with the recipe for the July 2009 issue of Chile Pepper with inspiration from the Los Angeles Asian taco truck, Kogi. And I've made the recipe about half a dozen times in the past couple months, practically a record for me.

Bulgogi is a Korean dish of thin slices of steak marinated in a soy sauce and sesame oil mixture. To speed up the marinating process, Lillian used ground beef in place of steak.

For the slaw, a quick salting of the cabbage removes some of its excess liquid, and infuses it with flavor. As a Southerner, I can't make a slaw without a scoop of mayo, so I added that. Between the red chile flakes, the fish sauce, and the spoonful of sugar, there's an incredible spicy-sweet-tangy combo that plays around in the mouth with the slaw and works nicely with the sweetness of the bulgogi.

The concept of Asian tacos is such a refreshing play when you're in a Mexican rut.

Pulled pork and pickled slaw tacos recipe

Spit-roast pork is an incredible experience &ndash meat that literally falls apart in your hands and tastes so good you wish you were back in medieval times, gorging on it day in and day out.

This oven-braised version recreates that incredible encounter with slow-cooked pig and adds even more flavours for your taste buds to get excited about.


  • 1 kg shoulder of pork
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 2 onions
  • 2 bay leaves
  • 1 handful of fresh oregano
  • 1 orange, juice only
  • 2.2 lbs shoulder of pork
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 2 onions
  • 2 bay leaves
  • 1 handful of fresh oregano
  • 1 orange, juice only
  • 2.2 lbs shoulder of pork
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 2 onions
  • 2 bay leaves
  • 1 handful of fresh oregano
  • 1 orange, juice only
  • 0.5 red cabbage
  • 2 small carrots
  • 1 bunch of fresh coriander, chopped
  • 1 tbsp caster sugar
  • 1 lime, juice only
  • 2 tbsp white wine vinegar
  • 0.5 red cabbage
  • 2 small carrots
  • 1 bunch of fresh coriander, chopped
  • 1 tbsp caster sugar
  • 1 lime, juice only
  • 2 tbsp white wine vinegar
  • 0.5 red cabbage
  • 2 small carrots
  • 1 bunch of fresh coriander, chopped
  • 1 tbsp caster sugar
  • 1 lime, juice only
  • 2 tbsp white wine vinegar
  • 8 corn taco shells
  • 8 corn taco shells
  • 8 corn taco shells


  • Cuisine: Mexican
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 130 mins
  • Serves: 4


  1. Preheat the oven to 150°C. Cut as much fat off the shoulder of pork as you can.
  2. Rub the meat with the cumin, paprika and ketchup. Put it into a large saucepan that has a tight-fitting lid. Peel and slice the onions.
  3. Add to the pan with all the other pulled-pork ingredients and a splash of water. Put the lid on the pan and cook in the oven for 2 hours.
  4. Shred the cabbage as finely as you can and dump into a big bowl. Peel and grate the carrot and add to the cabbage with the coriander.
  5. Mix the sugar, lime juice and vinegar in a cup, season with salt and pepper and pour over the slaw mix to combine. Remove the shoulder from the pan after the 2 hours are up and put to one side.
  6. Put the pan on the hob and reduce the liquid by at least half until it has a syrupy consistency. Take the fat off the shoulder and discard.
  7. Pull the rest of the pork into strips using two forks. it should fall apart. Pour the syrupy juices back over the pulled pork.
  8. Serve the warm pork with a little of the crispy shredded lettuce, pickled slaw and a dollop of the sour cream, with optional chilli, all piled into a corn taco. Best served with a Mexican beer.

You might also like


Do you want to comment on this article? You need to be signed in for this feature


  • 1/4 Cup sour cream
  • 1/4 Cup mayonnaise
  • Juice and zest of 1 lime
  • 3 Tablespoons guacamole seasoning mix (such as Ortega)
  • 4 Cups shredded red cabbage
  • 1 onion, thinly sliced
  • 2 tangerines (cubed, seeds removed)
  • 2 Pounds white fish fillets or shrimp
  • 1 package (1 ounce) fish taco seasoning mix (such as Ortega)
  • 2 Tablespoons vegetable oil
  • 1 box taco shells (any variety)
  • Chopped fresh cilantro
  • 1 jar (16 ounces) taco sauce (such as Ortega Thick & Smooth)

Recipe Summary

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon finely ground coffee
  • Salt and freshly ground pepper
  • Two 8-ounce skinless, center-cut salmon fillets
  • Extra-virgin olive oil, for brushing
  • 2 tomatillos, husked and quartered
  • 2 tablespoons chopped cilantro
  • 1 small jalapeño, seeded and quartered
  • 1 garlic clove
  • 6 tablespoons sour cream
  • 1 ripe Hass avocado&mdashhalved, peeled and pitted
  • 4 cups finely shredded red and green cabbages (12 ounces)
  • 8 corn tortillas
  • Hot sauce and lime wedges, for serving

In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.

Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.

Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.

“These tacos are SO MUCH YES! One of the best recipes I’ve made in months and hands down the best fish taco recipe I’ve ever made. The slaw, the sauce, the breading on the fish. I used Ian’s Gluten Free Panko Bread crumbs and was sure to toss with the suggested tablespoon of oil for extra crispness. Followed the recipe accordingly everywhere else and it was such a success. So excited to have found this recipe!” -Caroline


  1. Kisida

    I mean you are wrong. Enter we'll discuss it. Write to me in PM.

  2. Fausto

    I recommend to you to come for a site on which there are many articles on this question.

  3. Moktilar

    Here it is yes!

Write a message