Taco Slaw – excellent for tacos!

Taco Slaw is a slaw designed for stuffing in tacos. With a limey sour cream based dressing, it’s a personal favourite because it pairs so well with Mexican flavours and does triple duty – good hit of vegetables (cabbage wilts so much!), juicy enough to fill the role of a sauce/salsa (ie less taco fixings to make), and makes a nice floppy bed for taco fillings to nestle in.

Taco Slaw

I find myself suggesting this Taco Slaw to use in tacos so regularly, I thought it would make sense to publish it as a separate post. It is actually buried in a couple of recipes here on my website and in both my cookbooks, but I am thinking specifically of myself here that it would be handy to have as a separate recipe, for ease of finding it.

So here it is! Think – regular Coleslaw, but lighter because the dressing is mostly made with sour cream rather than mayonnaise, and there’s a lovely lime flavour to it that adds freshness and is a natural pairing for Mexican food flavours.

What to use this Taco Slaw for

Use it with taco fillings that are pieces of proteins like Crunchy Chicken Taco Fingers, Fish Tacos, Chipotle Prawn Tacos, Baja Fish Tacos, Grilled Chicken for Tacos etc. rather than saucy / shredded things (too much same-same).

With this Taco Slaw, it provides a fantastic combination of crunch as well as “juiciness” so you really don’t need to go to much effort for other topping (like Pico de Gallo or Guacamole) because the taco gets too messy and too “wet”. For example, in today’s Chicken Taco Fingers, I just used a drizzle of sriracha and in the Prawn Tacos pictured below, it’s my simple pink sauce which is just sriracha plus sour cream.

You can also serve this Taco Slaw as a side salad, like regular slaw!

No video for this one, being a quick and simple side.

Enjoy! – Nagi x

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Taco Slaw

Author: Nagi

Prep: 15 minutes mins

Marinating + Slaw Wilting:: 1 hour hr

Mains

Mexican

Servings12 – 16 tacos

Tap or hover to scale

A slaw designed for use in tacos. A limey sour cream dressing that does so well with Mexican flavours, bit of crunch from the cabbage with signature slaw “juiciness” which acts like a sauce so you don’t need to bother with a salsa or taco sauce.Ideal for things like Crunchy Chicken Taco Fingers, Fish Tacos, Chipotle Prawn Tacos, Baja Fish Tacos, Grilled Chicken for Tacos (ie pieces of protein) rather than things that are shredded and saucy (too same-same). You can also serve it as a side salad, like regular slaw!

Cook ModePrevent screen from sleeping

Instructions

• Mix the dressing ingredients in a large bowl.

• Toss – Add the Slaw ingredients then toss well with hands or tongs.

• Set aside for at least 1 hour until the cabbage becomes wilted and floppy. Toss again then use in tacos!

Recipe Notes:

Makes enough for 12 – 16 tacos. Keeps 3 days in the fridge, though the dressing will thin out a bit as it extracts more water from the cabbage.
Nutrition per taco, assuming 16 tacos.

Nutrition Information:

Calories: 31cal (2%)Carbohydrates: 3g (1%)Protein: 1g (2%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 5mg (2%)Sodium: 88mg (4%)Potassium: 85mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 141IU (3%)Vitamin C: 14mg (17%)Calcium: 26mg (3%)Iron: 0.3mg (2%)

Keywords: prawn taco, shrimp taco

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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