Name: 15-Minute Mexican Slaw for Tacos
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 cup extra virgin olive oil; 3 tablespoons fresh lime juice; 3 tablespoons fresh orange juice; 1 tablespoon brown sugar; 1 teaspoon ground cumin; 1/2 teaspoon sea salt; 1 14-ounce package coleslaw mix; 1/2 red onion (sliced thin); 1 jalapeno (seeded and diced); 1/4 cup chopped fresh cilantro

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This Mexican slaw for tacos is the tangy addition you didn't know your tacos needed. Lime and orange juice form the base of the tangy, mayo-free dressing, while fresh jalapeño adds a little heat to the slaw. It only takes about 15 minutes to make and my go-to Mexican coleslaw to elevate taco night.

Overhead photo of a aqua blue bowl with Mexican Slaw in it.

Coleslaw is always a welcome addition to my dinner table, from weekend grill-outs to potlucks and picnics with family and friends.

This Mexican Slaw for tacos is a particular favorite of mine.

Try serving it with Instant Pot Chicken Tacos, Street Steak Tacos, or Blackstone Tacos. You can even serve it as a side with my Taco Casserole.

It is also a fabulous side with Grilled Chipotle Chicken, Seared Flank Steak, Marinated Skirt Steak, or Southwest Chicken. Round out the meal with Mexican Cornbread.

Overhead photo of slaw mix, onion, jalapeno, orange juice, lime juice, oil, and seasonings.

Let's Talk Ingredients

Lime and orange juice. The first time I tested this, I used lime juice. I wasn’t satisfied. Then I tried adding orange juice for a little sweetness. It was a perfect balance! You can make this with just lime juice, but I highly recommend you use both. One thing to remember: limes vary in how much juice they give. A hard one barely has any. Measure the juice instead of counting the times.
Coleslaw mix. Using a pre-shredded bag makes this easy.. Want to shred your own cabbage slaw for tacos? Slice green and red cabbage as thin as you can and add some grated carrot.
Brown sugar. White sugar or monk fruit both work well, too. I've tested all three, and the flavor holds up.
Cumin. I usually use cumin. I've also tested this with taco seasoning, and it works too.
Jalapeño. For a milder slaw, seed the jalapeño and remove the white ribs before you dice it.

Step by Step Instructions

For the full recipe with measurements, see the recipe card at the end of the post.

Citrus juices in a measuring cup with squeeze oranges and limes surrounding it. — First, start by making the coleslaw dressing.

Citrus juices, oil, seasonings and brown sugar in prep bowls. — To do this, simply combine the oil, lime juice, orange juice, brown sugar, cumin, and salt.

Mexican slaw dressing ingredients in a mason jar ready to be blended. — You can make the dressing in a mason jar, blender, or small bowl.

Mexican slaw dressing that has just been made in a mason jar. — **Shake the dressing hard.** Oil and citrus split apart fast. Seal the jar and shake until it looks cloudy and blended. Then pour it right away. (Or shake again if you make it ahead.)

Overhead photo of a bowl of coleslaw mix, jalapeno, and sliced red onion. — Next, place the coleslaw mix in a large bowl with the onion and jalapeno.

Tossed mexican slaw in a red bowl. — Toss to combine.

Slaw dressing being poured on top of Mexican slaw. — Right after you toss it, the slaw looks ready. It isn't. The salt and acid need time to relax the cabbage and tame the red onion.

Mexican slaw with cilantro in a red mixing bowl. — **Add the cilantro last.** Cilantro darkens and wilts sitting in lime juice. Toss it in right before serving.

How to Use It on Tacos

A few things make this taco slaw better.

When serving on tacos, use tongs when serving and let it drip for a second. This keeps excess dressing from making your tortilla soggy. Add the slaw to your tacos after the meat.

We use it on ground beef and chicken tacos all the time, but it is also fabulous on carnitas, pulled pork, birria, and carne asada.

If you are serving street tacos at a party, you can give the slaw a rough chop to make it fit on the tiny tortillas. (I don't bother if it is just family.)

Quick-pickled red onions are perfect on top.

Tips & Tricks

Taste your dressing before mixing it with the vegetables. Adjust with more salt, sugar, or lime juice.
For extra heat, add another jalapeño to the slaw and a tablespoon or two of hot sauce to the dressing.
Making it ahead? Dress the slaw, but keep the cilantro separate. Toss it in when you serve.
Storage: It keeps about 3 days in the fridge. Expect the cabbage to soften and liquid to pool at the bottom. Toss and serve with tongs so the extra stays behind.

Overhead photo of Mexican slaw in an aqua blue bowl.

If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on facebook, instagram, and pinterest to see all my delicious recipes.

Overhead photo of Mexican slaw in an aqua bowl garnished with jalapeno and lime.

Print Recipe

5 from 33 votes

15-Minute Mexican Slaw for Tacos

Want to level up your Taco Tuesday? This Mexican Slaw is the perfect way to do it. With crispy cabbage, a sweet and tangy dressing, and just the right kiss of heat, it is the perfect way to spice things up. This is an easy side you will turn to again and again.

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Prep Time15

Total Time15

Course: Side Dish

Cuisine: American, Mexican

Keyword: Mexican, tacos

Servings:

Calories: 115kcal

Author: Wendy Polisi

Equipment

Blender

Ingredients

¼ cup extra virgin olive oil
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1 tablespoon brown sugar
1 teaspoon ground cumin
½ teaspoon sea salt
1 14-ounce package coleslaw mix
½ red onion sliced thin
1 jalapeno seeded and diced
¼ cup chopped fresh cilantro

Instructions

In a mason jar combine the oil, lime juice, orange juice, brown sugar, cumin and salt. Shake until smooth.
Place the coleslaw mix in a large bowl and combine with the onion and jalapeno.
Add the dressing and stir well to combine Refrigerate for about an hour to allow the flavors to combine.
Toss with the cilantro just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The cabbage softens as it sits.

If making ahead, add the cilantro right before serving so it stays bright green.

Use tongs to serve so extra dressing stays in the bowl, not in your tortilla.

Nutrition

Filed Under:

Gluten Free Recipes Side Dish Recipes Summer Recipes Vegan Recipes Vegetarian Recipes

Comments

5 from 33 votes (28 ratings without comment)

Tangy Mexican Slaw for Tacos

Let's Talk Ingredients

Step by Step Instructions

How to Use It on Tacos

Tips & Tricks