Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 3 tacos)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Combine cabbage and cilantro in a medium bowl.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 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.

Step 8

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

Step 9

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

Step 10

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.

Step 11

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

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