Cilantro Lime Bacon Coleslaw
This zesty coleslaw is the perfect taco topping! Shredded cabbage is tossed with cilantro lime goodness and savory, crispy bacon bits.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Coleslaw, shrimp tacos, Slaw recipe
Servings: 12 servings
- 8 ounce bacon
- 1/4 head of green cabbage finely shredded
- 2 cups (not packed) cilantro leaves roughly chopped
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat your oven to 400F. Line a baking tray with parchment paper and place the bacon slices side-by-side on the tray. Then cook the bacon for 18-20 minutes or until it's reached your desired level of crispiness. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate.
In a medium bowl, add the cabbage, cilantro, and crumbled bacon.
In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper. Then pour the dressing over the slaw.
Toss everything together and serve in a large bowl.
- You can slice the cabbage different ways depending on how you plan on serving this recipe. In these photos, I've sliced the cabbage chunkier, like a salad, but if you take a look at my shrimp taco recipe I've thinly shredded it as a topping.
- This is a relatively small portion of slaw (as I use it primarily as a taco topping), but you can always double the recipe for a larger portion or crowd. This has about 4 servings as a salad, but can top about 12 tacos in smaller amounts.
Calories: 106kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 227mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg