Cilantro Lime Bacon Coleslaw

5 from 8 votes

This zesty coleslaw is the perfect taco topping! Shredded cabbage is tossed with cilantro lime goodness and savory, crispy bacon bits.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: Main Course

Cuisine: Mexican

Keyword: Coleslaw, shrimp tacos, Slaw recipe

Servings: servings

Calories: 106kcal

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.