Kohlrabi Tacos: Shells, Fillings & Slaw Toppings

By Kohlrabi.org

Recipes
#kohlrabi#kohlrabi tacos#low carb tacos#kohlrabi recipes#healthy taco recipes

Kohlrabi Tacos: Shells, Fillings & Slaw Toppings

Kohlrabi and tacos might seem like an unlikely pairing, but this vegetable actually solves three different taco problems at once. It can be sliced thin enough to use as a low-carb shell. It can be seasoned and cooked into a satisfying filling. And shredded raw, it makes one of the crunchiest, freshest slaw toppings you’ll ever put on a taco.

Here’s how to use kohlrabi in every layer of your next taco night.

Kohlrabi Taco Shells (Low-Carb, Grain-Free)

This is the showstopper. Thin, wide slices of kohlrabi — slightly softened — work as flexible, edible wrappers. They won’t taste like a corn tortilla, and that’s not the point. They’re crisp, mild, and hold fillings surprisingly well.

How to Make Kohlrabi Taco Shells

What you need:

  • 2-3 large kohlrabi bulbs (at least 3-4 inches in diameter)
  • Mandoline slicer or very sharp knife
  • Salt

Instructions:

  1. Peel the kohlrabi thoroughly — remove all of the tough outer layer. The flesh underneath should be smooth and pale. If you need a refresher on peeling technique, our how to peel and prepare kohlrabi guide walks through it step by step.

  2. Slice into rounds about 1/8 inch thick, using a mandoline for consistency. You want slices from the widest part of the bulb — aim for rounds at least 4 inches in diameter. Each large kohlrabi yields about 4-6 usable “shells.”

  3. Salt and rest. Lay slices on a towel, sprinkle both sides lightly with salt, and let them sit for 15-20 minutes. The salt draws out moisture and makes the slices more flexible and less likely to crack when you fold them.

  4. Pat dry with a clean towel. The slices should now be slightly pliable.

  5. Optional quick blanch. For even more flexibility, briefly blanch the slices in boiling water for 30-45 seconds, then plunge into ice water. This softens the structure without making them limp. Skip this if you prefer maximum crunch.

  6. Load and fold. Place filling in the center, fold gently, and eat. They hold up to wet fillings better than lettuce wraps.

Pro tip: Serve these taco shells on a plate rather than trying to eat them walking around. They’re sturdier than lettuce wraps but they’re not corn tortillas — treat them more like an open-faced taco.

Why This Works for Low-Carb Diets

Each kohlrabi shell has roughly 5-7 calories and less than 1 gram of net carbs. Compare that to a corn tortilla (52 calories, 10g carbs) or a flour tortilla (90 calories, 15g carbs). For anyone watching carbs or calories, this is a serious upgrade. Our kohlrabi on keto guide has more on fitting kohlrabi into low-carb eating.

Kohlrabi Taco Fillings

Beyond the shell, kohlrabi makes three distinct types of taco filling depending on how you cook it.

1. Roasted Kohlrabi Tacos

Roasting brings out kohlrabi’s natural sweetness and creates caramelized edges that work beautifully in tacos.

Ingredients:

  • 3 medium kohlrabi, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss kohlrabi cubes with olive oil and all spices.
  3. Spread in a single layer on a lined baking sheet — don’t crowd them.
  4. Roast for 25-30 minutes, flipping once, until edges are golden and caramelized.
  5. Squeeze lime juice over the roasted cubes while they’re still hot.
  6. Pile into tortillas (or kohlrabi shells) with your favorite toppings.

This gives you a filling with a texture similar to roasted sweet potato — tender inside, slightly crispy outside, with warm spice flavors. For more roasting techniques, see our roasted kohlrabi guide.

Serves: 4 (about 2 tacos each)

2. Kohlrabi Carnitas-Style

Shredded kohlrabi, braised and then crisped, mimics the texture of pulled pork in a surprisingly convincing way.

Ingredients:

  • 4 medium kohlrabi, peeled and cut into large chunks
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chipotle powder
  • Salt to taste

Instructions:

  1. Boil kohlrabi chunks until fork-tender, about 15-18 minutes. Drain and let cool slightly.
  2. Use two forks to shred the cooked kohlrabi into rough, pulled strands. It won’t shred exactly like meat, but the fibers separate into appealing pieces.
  3. Heat olive oil in a large skillet over medium-high heat. Add shredded kohlrabi in a single layer and let it crisp without stirring for 3-4 minutes.
  4. Add onion and garlic, stir, and cook 2 minutes.
  5. Add broth, soy sauce, maple syrup, and spices. Simmer until liquid reduces and kohlrabi is glazed and slightly crispy at the edges, about 8-10 minutes.
  6. Serve in tortillas with pickled onions, cilantro, and a squeeze of lime.

Serves: 4-6

3. Kohlrabi and Black Bean Tacos

A hearty, protein-rich filling that comes together in 15 minutes.

Ingredients:

  • 2 medium kohlrabi, peeled and diced into 1/4-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 bell pepper, diced
  • 2 teaspoons taco seasoning (or cumin + chili powder + garlic powder)
  • Salt, pepper, lime juice to taste
  • Fresh cilantro

Instructions:

  1. Heat oil in a skillet over medium-high heat.
  2. Add kohlrabi cubes and cook 5-6 minutes, stirring occasionally, until they start to soften and brown.
  3. Add onion and bell pepper, cook 3-4 minutes.
  4. Add black beans and taco seasoning. Stir and cook until everything is heated through and well combined, about 3 minutes.
  5. Finish with lime juice and cilantro.
  6. Serve in tortillas with your choice of toppings.

Serves: 4

Kohlrabi Taco Slaw

This is arguably the best way to use kohlrabi in tacos. A bright, crunchy slaw adds texture and freshness that elevates any taco — whether your filling is meat, fish, beans, or roasted vegetables.

Classic Kohlrabi-Lime Taco Slaw

Ingredients:

  • 2 medium kohlrabi, peeled and julienned or shredded
  • 1 cup shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 jalapeno, seeded and thinly sliced (optional)

Dressing:

  • 3 tablespoons lime juice (about 2 limes)
  • 1 tablespoon olive oil
  • 1 teaspoon honey or agave
  • 1/2 teaspoon cumin
  • Salt to taste

Instructions:

  1. Combine shredded kohlrabi, cabbage, carrot, cilantro, and jalapeno in a bowl.
  2. Whisk dressing ingredients together and pour over the slaw.
  3. Toss well and let sit for at least 10 minutes before serving. The kohlrabi softens slightly while keeping its crunch.
  4. Pile generously on top of tacos.

This slaw keeps for 3-4 days in the fridge and actually improves on day two as the flavors meld. Make extra. For more slaw inspiration, check out our kohlrabi slaw recipes.

Makes: Enough to top 12-16 tacos

Creamy Chipotle Kohlrabi Slaw

For a richer slaw with smoky heat:

Ingredients:

  • 2 medium kohlrabi, peeled and shredded
  • 1/2 small green cabbage, shredded
  • 2 scallions, thinly sliced

Dressing:

  • 1/4 cup Greek yogurt (or mayo)
  • 1 chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce
  • 1 tablespoon lime juice
  • 1 small garlic clove, grated
  • Salt to taste

Mix the dressing, toss with vegetables, and refrigerate for 20 minutes before serving. The smokiness from the chipotle plays off kohlrabi’s sweetness perfectly.

Taco Night Game Plan

Here’s how to put together a full kohlrabi taco night that covers all the options:

1 hour before serving:

  • Make the slaw (it needs time to marinate)
  • Prep toppings: dice avocado, chop cilantro, cut lime wedges, crumble queso fresco

30 minutes before:

  • Start the roasted kohlrabi filling (or whichever filling you chose)
  • Slice kohlrabi shells if using, salt and rest

10 minutes before:

  • Warm tortillas (if serving alongside kohlrabi shells)
  • Arrange everything buffet-style

Suggested toppings bar:

  • Kohlrabi lime slaw
  • Diced avocado or guacamole
  • Pickled red onions
  • Crumbled cotija or queso fresco
  • Hot sauce (your favorite)
  • Fresh cilantro
  • Lime wedges
  • Diced mango or pineapple (for fish tacos)

Kohlrabi Taco Pairing Ideas

  • Fish tacos — Use kohlrabi shells with grilled fish and the lime slaw. The crunch of the shell plus the crunch of the slaw creates an incredible texture.
  • Breakfast tacos — Scrambled eggs, roasted kohlrabi cubes, black beans, salsa. Surprisingly great.
  • Korean-style tacos — Gochujang-glazed kohlrabi filling with quick-pickled kohlrabi slaw and sesame seeds.
  • BBQ tacos — Use the carnitas-style kohlrabi with BBQ sauce, creamy slaw, and pickled jalapenos.

Storing Leftover Components

  • Kohlrabi shells — Best used same day. Store in a damp towel in the fridge if you must, but they lose flexibility.
  • Cooked fillings — Refrigerate up to 4 days. Reheat in a skillet (not microwave) to restore any crispiness.
  • Slaw — Refrigerate up to 4 days. Drain excess liquid before serving on day 3-4.
  • Raw prepped kohlrabi — Shredded or cubed raw kohlrabi keeps 5-7 days refrigerated in an airtight container.

Kohlrabi tacos work whether you’re going all-in on the low-carb shell concept or simply shredding some kohlrabi on top of your usual Tuesday night tacos. Start with the slaw — it’s the easiest entry point and it’ll convert anyone who tries it.