Beef Chorizo Tacos with Cabbage Slaw

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Beef Chorizo Tacos with Cabbage Slaw Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version. Cost for 4: $8.37

Serves 4 (serving size: 3 tacos)


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4 cups very thinly sliced red cabbage
1/3 cup cilantro leaves
3 tablespoons white vinegar, divided
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 garlic cloves, finely chopped
1 pound 90% lean ground sirloin
12 (6-inch) corn tortillas


Hands-on: 25 Minutes
Total: 25 Minutes

1. Combine cabbage and cilantro in a medium bowl.

2. Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.

3. Drizzle vinegar ­mixture over cabbage mixture; toss well to combine. Set aside.

4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.

5. Heat a large nonstick ­skillet over ­medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.

6. Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

7. Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 ­seconds on each side or until lightly charred.

8. Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.

Riff: Swap in ground turkey or ground chicken for ground beef.

Riff: Try this as a modern take on taco salad: Chop cabbage, and use the slaw as a salad base; top with chorizo, and serve with tortilla chips.

Riff: For crunchy tostadas, crisp the tortillas in a 400° oven, and assemble chorizo and slaw on top.

Created date

January 2015

Nutritional Information

Calories 443
Fat 23.5 g
Satfat 6.1 g
Monofat 12.4 g
Polyfat 2.4 g
Protein 27 g
Carbohydrate 34 g
Fiber 6 g
Cholesterol 74 mg
Iron 4 mg
Sodium 549 mg
Calcium 91 mg