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Fresh Kohlrabi Slaw Tacos Recipe Easy Homemade Tacos with Pickled Onion and Chipotle Crema

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These Fresh Kohlrabi Slaw Tacos combine crisp kohlrabi slaw, tangy pickled red onions, and smoky chipotle crema for a fresh, crunchy, and flavorful taco experience perfect for quick weeknight dinners.

Ingredients

Scale
  • 2 medium kohlrabi bulbs, peeled and shredded
  • 1 large carrot, peeled and grated
  • 1/4 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped (optional)
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon whole black peppercorns or a pinch of red pepper flakes (optional)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from the chipotle peppers can
  • 1 tablespoon fresh lime juice
  • Salt, to taste
  • 8 small corn or flour tortillas
  • Optional garnishes: fresh avocado slices, extra cilantro, lime wedges

Instructions

  1. Prepare the Pickled Red Onions: Place thinly sliced red onions in a heatproof bowl or jar. In a small saucepan, combine apple cider vinegar, water, sugar, salt, and optional peppercorns or red pepper flakes. Warm over medium heat, stirring until sugar dissolves (about 3-4 minutes), then pour the hot mixture over the onions. Let sit for at least 20 minutes at room temperature or refrigerate for an hour or more for deeper flavor.
  2. Shred the Kohlrabi and Carrot: Peel the tough outer layer of the kohlrabi with a sharp knife or vegetable peeler. Shred the kohlrabi and carrot into thin strips using a box grater or food processor shredder. Toss both into a large bowl.
  3. Mix the Slaw: Add chopped cilantro and jalapeño (if using) to the shredded veggies. Drizzle with lime juice and olive oil. Season with salt and pepper. Toss well until evenly coated and vibrant. Adjust seasoning as needed.
  4. Make the Chipotle Crema: In a small bowl, combine sour cream, minced chipotle peppers, adobo sauce, lime juice, and a pinch of salt. Whisk thoroughly until creamy and smooth. Adjust chipotle or lime juice to taste.
  5. Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for 30-45 seconds per side until soft and pliable with slight browning spots. Keep warm by wrapping in a clean kitchen towel.
  6. Assemble the Tacos: Lay out tortillas and spoon generous amounts of kohlrabi slaw onto each. Top with pickled red onions, a drizzle of chipotle crema, and optional garnishes like avocado slices or extra cilantro. Serve immediately with lime wedges.

Notes

Peel kohlrabi thoroughly to avoid tough fibrous skin. Shred evenly for best texture. Start with one chipotle pepper and adjust heat to taste. Warm tortillas just before serving to keep them soft. Pickled onions taste better after resting longer but are fine after 20 minutes. Slaw is best fresh; avoid dressing too early to maintain crunch. Vegan and gluten-free adaptations are possible.

Nutrition

Keywords: kohlrabi slaw tacos, pickled red onion, chipotle crema, easy tacos, fresh tacos, homemade tacos, vegetarian tacos, gluten-free tacos

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