Mexican and Tex-Mex cuisines are family favorites
Mexican and Tex-Mex cuisines are family favorites. With all of the complex flavors in Tex-Mex dishes, our taste buds are tantalized, and our appetites are satisfied. Because of all the wonderful flavors melding together in this Easy Mexican Coleslaw, the jalapeno and the taco seasonings are quite mellow. This dish can be prepared either the morning of or up to several days in the fridge, although the salad dressing will become a little thinner as the slaw and tomatoes exude moisture.
HOW DO YOU MAKE MEXICAN COLESLAW?
First, in a small bowl, stir together the mayonnaise, sour cream, lime juice, and taco seasoning. Next, in a large bowl, add the coleslaw, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro. Gently stir in the mayonnaise mixture. Finally, cover and refrigerate for 30 minutes to let all the delicious flavors meld together.
HELPFUL RECIPE TIPS
- Other vegetables to try in Mexican slaw include red onion, carrots, green onion, and green and red bell peppers.
- Greek yogurt can be substituted for mayonnaise.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can easily blacken corn by placing it in a large nonstick skillet over medium-high heat and toss every couple of minutes. Do not use any oil. You can use canned corn but drain well
HOW DO YOU CHOOSE MILD JALAPENOS?
With just a little bit of understanding and patience, you too can pick jalapenos that are flavorful yet mild. Look for the young peppers that are green and smooth all over with no striations or blemishes. These young green peppers are milder. Stay away from peppers with white lines, flecks, and red ones, as these peppers are older and much hotter. Always take your time picking the peppers, and before mincing, remove the veins and seeds.
EASY MEXICAN COLESLAW RECIPE
About Post Author
