Taco night is a favorite in our household. Whenever I’m stumped about what to make for dinner, the first suggestion that always gets thrown out is “how about tacos?” and I am nearly always on board. Lately we have been making it part of our Saturday routine to grill up a bunch of tasty chicken and make our own tortillas (my sister gave us this fun tortilla making kit for Christmas and it’s fun to do as a family).  One of my favorite side dishes to make when we’re having taco night is a spicy chipotle broccoli slaw. Most of the time when I make this dish, I use a broccoli slaw mix that you can get near the bagged lettuce at the grocery store. I’ve had trouble finding it lately in my grocery orders so I decided to make my own version — scroll down for the full recipe!

Chipotle Broccoli Slaw.
  • 1.5 Cups of Broccoli, finely chopped
  • 1.5 Cups of Radicchio, thinly sliced
  • 1.5 Cups of Carrots, thinly sliced
  • 1 Tbsp of Scallions, thinly sliced
  • Juice of one Lime Juice
  • ¼ cup of Sour Cream
  • 1 Tbsp. of Mayonnaise
  • 2-3 tsp of Chipotles in Adobo sauce (depending on spice)
  • 1 Tsp of Honey
  • Salt and pepper
  1. Prep veggies by chopping broccoli, thinly slice radicchio, carrots and scallions.
  2. In a large bowl, combine the juice of one lime, sour cream, mayonnaise, chipotles in adobe sauce, and honey; whisk together until combined.
  3. Add the chopped veggies to the bowl with the dressing and toss until all of the ingredients are well coated and combined.
  4. Season to taste with salt and pepper; chill in the fridge for one hour before serving.