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Beef Chorizo Tacos with Cabbage Slaw

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: 3 tacos)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  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.

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

Also appeared in: All You, April, 2015;