Tex-Mex Smoked Brats with Cilantro Slaw are a juicy, flavorful meal that comes together quickly—perfect for any weeknight.
There’s something about eating at the ballpark that brings back warm memories: the lights, the crowd, and the food. While popcorn and nachos are classic, a well-grilled brat with all the fixings is a true favorite. These Tex-Mex Smoked Brats with Cilantro Slaw are inspired by that ballpark spirit—smoky, slightly spicy, and loaded with a fresh, tangy slaw.
This recipe is simple, bold, and ready in about 20 minutes. The smoked brats keep plenty of juice while the cilantro slaw adds brightness and creaminess. Below you’ll find easy tips, ingredient notes, and clear directions so you can serve a delicious meal fast.
What’s in Tex-Mex Smoked Brats with Cilantro Slaw?
I like to keep grilled dishes straightforward so the smoke and char shine through. For these brats you’ll need:
- 4 to 6 jalapeno-stuffed brats (or your preferred variety)
- 4 to 6 brioche hot dog buns
- 2 cups coleslaw mix
- 1/3 cup sour cream
- 1/3 cup salsa verde
- 1/4 cup chopped fresh cilantro
- 2 teaspoons lime juice
- Salt and pepper to taste
- Fresh jalapeno rounds for garnish (optional)
Tips for success
Choose your brats. Any quality brat will work, but jalapeno-stuffed, chile, or chorizo-style brats amplify the Tex‑Mex flavor.
Cooking temperature. Grill over medium-high heat for about 10–15 minutes, turning occasionally. Aim for an internal temperature of 160°F for safe, juicy brats.
Cilantro slaw prep. The slaw improves if made ahead—letting it rest in the fridge blends the flavors and softens the cabbage slightly.
Grilling basics. Clean grates and a hot grill make for the best sear and prevent sticking. Toast buns briefly on the grill if you like them warm and slightly crisp.
Variations and substitutions
Low carb option. Skip the bun and serve the brat over extra cilantro slaw or wrapped in lettuce.
Not a cilantro fan? Substitute fresh parsley or a mix of parsley and basil for a bright, herb-forward slaw.
Recipe: Tex-Mex Smoked Brats with Cilantro Slaw
Tex-Mex Smoked Brats with Cilantro Slaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 uncooked jalapeno or basic beer brats
- 4 brioche hot dog buns
- 2 cups coleslaw mix
- 1/3 cup sour cream
- 1/3 cup salsa verde
- 1/4 cup chopped fresh cilantro
- 2 tsp lime juice
- Salt and pepper to taste
- Jalapeno rounds, for garnish
Directions:
- Preheat your grill to medium-high. Place the brats on the grill and cook for 10–15 minutes, turning occasionally, until the internal temperature reaches 160°F. If desired, toast the brioche buns on the grill for a minute or two.
- In a large bowl, combine the coleslaw mix, sour cream, salsa verde, chopped cilantro, lime juice, and salt and pepper. Mix until evenly coated.
- Place each cooked brat in a bun, top generously with cilantro slaw, and garnish with jalapeno rounds if you like a little extra heat. Serve immediately.
