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
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
How to Make It
Combine cabbage and cilantro in a medium bowl.
Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.
Drizzle vinegar mixture over cabbage mixture; toss well to combine. Set aside.
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.
Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.
Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.
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.
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.
I liked it. I used hot paprika and added some feta cheese to it, but I thought the recipe without the cheese was spicy enough. I didn't have corn tortillas so I used flour. I'll make it again and I will keep the small changes I made this time. No need for any other sauces
Just made these for dinner tonight and have to say it was one of the best quick beef taco recipes ever!Followed the recipe as written, except I used smoked paprika. The tacos tasted like something that had been simmering on the stove-top all afternoon rather than under 10 minutes!
I used more like 3/4 lb beef with the full amount of spices. I used a high quality smoked paprika and the meat mixture turned out super savory and delicious. The slaw complemented the rich meat and brought a nice texture and freshness. We'll be making this one again.
When I read through the recipe, I'm like "What chorizo?" Now I get it - it looks a little like chorizo, but it really isn't. We liked the flavor of the meat and sauce for sure though. I personally rated these higher than hubby and teen. They wanted wheat or flour tortillas and felt they were "too dry". When I make these again, I'll whip up a salsa or guac to make everyone happy.
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