Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light March 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

25 mins
25 mins
Serves 4 (serving size: 3 tacos)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

443 calories; fat 23.5g; saturated fat 6.1g; mono fat 12.4g; poly fat 2.4g; protein 27g; carbohydrates 34g; fiber 6g; cholesterol 74mg; iron 4mg; sodium 549mg; calcium 91mg.