Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
25 Mins
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

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.

Also appeared in: All You, April, 2015

Ratings & Reviews

Very Good. Spicy.

October 31, 2017
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

vickierigsby's Review

February 20, 2015


April 02, 2015
Amazing dinner, we used venison chops and we will use recipe again

Quick and Delicious

April 23, 2015
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!


May 16, 2015
This did not have the flavor punch I expected.


June 27, 2015
While this was simple and quick to prepare, I can't say it tasted anything like chorizo...

Big flavor!

January 06, 2016
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.

3 1/2 stars

February 01, 2017
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.