Mexican Taco Slaw
Learn how to make a quick, easy, and delicious coleslaw topping for tacos!
Servings: 6 servings
Calories: 29kcal
Ingredients
- 1 ½ cups thinly sliced green cabbage (about ¼ small head)
- 1 ½ cups thinly sliced red cabbage (about ¼ small head)
- 1 medium carrot, shredded
- 1 large lime, juiced
- 2 teaspoons olive oil
- kosher salt
Instructions
- Combine 1 ½ cups sliced green cabbage, 1 ½ cups sliced red cabbage, and 1 shredded carrot in a large bowl. Mix well.
- Add lime juice from 1 lime, 2 teaspoons olive oil, and kosher salt (to taste). Stir well, then season with additional lime juice and salt, if desired. (I used ½ teaspoon kosher salt total.)
- Let rest for about 5 to 10 minutes, then serve over tacos. Enjoy!
Notes
Yield - This recipe makes about 3 cups, or 6 servings (½ cup each).
Quick Version - Substitute 3 ½ cups packaged coleslaw mix for the shredded cabagge and carrots.
Limes - When purchasing limes, give them a little squeeze. They should have some give. And I always recommend buying extra limes, because it's hard to tell how juicy they will be.
More - Check out the info before this recipe for helpful tips, recipes variations, serving suggestions, and more!
Nutrition
Calories: 29kcal
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