Heehaw… it’s Tex-Mex slaw!

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Yum! I love the idea of this recipe with multiple iterations- as a side slaw, a burger topper, and even on top of a grain bowl. I’m all about making multiple meals out of one dish, so this is truly a winner in terms of flavor (all my favs) and function.

Patty
(5 stars) 1 rating
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This Tex-Mex Coleslaw is crunchy, colorful, and brimming with smoky Southwestern flavor. I created it on a whim while prepping for a family taco night—you know I’m all about cabbage!—so I grabbed a bag of slaw mix, whisked up a quick dressing with lime juice and taco seasoning (I used a standard 1oz packet or ~2 Tbsp from a jar), and just like that, a new recipe was born.

Want to whip up your own DIY Taco Seasoning? Try my Taco Seasoning Blend—it makes about 6 tablespoons total. For this coleslaw, just start with 2 tablespoons and then sprinkle in a little more if you’d like an extra flavor kick!

And since I can never get enough cabbage creations, you might also enjoy my Thai Coleslaw with Peanut Sauce, Creamy Coleslaw, or Peach Pecan Coleslaw—each one offers a fresh, flavorful twist.

What makes this slaw a standout

  • Zest is Best: Taco seasoning plus lime juice delivers a smoky, citrus Tex-Mex kick.
  • Creamy, Yet Light: Use light mayo for classic richness or Greek yogurt for a protein boost and tang.
  • Optional Extras: Black beans, corn, cilantro, and jalapeños turn this into a full fiesta.
  • Versatile Side: Serve it with tacos, wraps, grain bowls, or alongside BBQ favorites.

It’s creamy, tangy, and full of Southwestern personality—a unique side dish that’s also perfect for layering on tacos, wraps, burgers, grilled chicken, and it’s delicious scooped up with tortilla chips or baked pita chips, too! No cooking required, and it comes together in minutes. This coleslaw also holds beautifully in the fridge for up to three days, making it a reliable option for meal prep, summer BBQs, potlucks, or Cinco de Mayo gatherings.

Pro tip: Tex-Mex Coleslaw tastes even better after resting for 10 minutes in the fridge so the flavors can meld. But if you’re impatient, no worries… it’s yummy right after stirring!

It’s a flavorful fiesta… quick to throw together… and endlessly customizable with optional add-ons. I hope it becomes your new taco Tuesday staple!

If you’re on a Tex-Mex kick, you might also love my Taco Casserole, Grilled Corn Salsa, Tex-Mex Quinoa Bake, and Loaded Taco-Style Cabbage Steaks—all easy and healthy crowd-pleasers. 

Try my Buffalo Coleslaw next!

(5 stars) 1 rating

Tex-Mex Coleslaw (Easy, Zesty, Healthy!)

This Southwestern slaw brings smoky spice and a bright pop of lime to every crunchy bite.
Yield: 4 cups
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients
 

  • 1 (14 to 16-ounce) bag coleslaw mix (shredded carrots and cabbage)*,
  • ½ cup light mayonnaise or non-fat plain Greek yogurt, see notes
  • 2 tbsp lime juice, start here; see below for adding more
  • 1 packet taco seasoning (1 ounce packet), approximately 2 tablespoons worth
  • ½ cup chopped fresh cilantro, optional
  • ½ cup sliced scallions or red onion, optional
  • 1 jalapeño, seeded and finely chopped (for heat), optional
  • 1 cup corn kernels, fresh, canned, or thawed frozen, optional
  • 1 cup canned black beans, rinsed and drained, optional
Ingredient Details to Know
*Alternative: Use 6 cups finely shredded cabbage + 1 cup shredded carrots
Yield:
• A 14-ounce bag of slaw makes about 4 cups of finished salad.
• A 16-ounce bag yields about 5 cups.

Instructions
 

  • Make the dressing: In a large mixing bowl, stir together the mayo or Greek yogurt, lime juice, and taco seasoning until smooth and creamy.
  • Toss the slaw: Add the coleslaw mix (or homemade cabbage blend) into the bowl with seasoned mayo, and mix thoroughly. At first, it may seem like there’s not enough dressing—don’t worry! Just keep mixing and everything will eventually get coated in the creamy, flavorful marinade.
  • Adjust to taste: The taco seasoning brings big flavor, so start with 2 tablespoons lime juice. If you love a bolder limey zing, add up to 1 more tablespoon—just a ½ tablespoon at a time and taste as you go. I love it both ways, 2 Tbsp lime juice… and 3 Tbsp. It depends how much you love lime!
  • Add extras: Fold in any optional mix-ins (like corn, black beans, jalapenos, cilantro, etc) for added flavor, color, texture, and nutrition.
  • Chill and serve: Let the slaw rest for at least 10 minutes before serving to allow the flavors to meld.

Notes

• Yogurt vs. Mayo: Nonfat Greek yogurt gives a lighter, tangier flavor with a protein boost, while light mayo offers classic creamy richness. You can also do half mayo + half yogurt for the best of both worlds.
• Storage: Keeps well in the fridge for up to 3 days. The slaw will soften slightly over time but stay flavorful.
• Serving Ideas: Add to tacos, wraps, burgers, grain bowls, or serve it as a tasty side at your next BBQ!
• Make it vegan: Use vegan mayo and confirm your taco seasoning is plant-based.
• Make it gluten-free: Most taco seasoning packets are gluten-free, but always check the label.
Author: Joy Bauer, MS, RDN, CDN
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free

Nutrition Information per serving

Serving Size: 1 cupCalories: 100Carbohydrates: 12gProtein: 1gTotal Fat: 6g— Saturated Fat: 1g— Trans Fat: 0gCholesterol: 0mgSodium: 380mgPotassium: 266mgFiber: 2gTotal Sugar: 5g— Added Sugar: 0gVitamin A: 3780IUVitamin C: 51mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!