Updated: May 6, 2020
Happy Cinco de Mayo! Of all Taco Tuesdays, this is the most golden one of them all. If you love these messy hand-held pockets of deliciousness as much as I do, then I’m sure you’ll dig this simple recipe. Let’s ring in the celebration all summer long with this easy-breezy tacos and slaw recipe. Fancy it up any way you like.
For the Tacos:
1 lb ground beef, bison, pork, or turkey (organic and grass-fed or free-range (depending on your protein of choice) is ideal)
1 Tbsp chili powder
1 tsp dried oregano
½ tsp sea salt
5 turns black pepper
3 cloves garlic, minced (we roasted ours wrapped in foil for 40 minutes)
½ bell pepper, diced
¼ red onion, diced
Garnish: avocado slices, guacamole, salsa, beans, green onion, black olives, fresh cilantro, chili peppers, or anything else
For the Slaw:
1 12-oz bag coleslaw mix (or finely chop ½ small green cabbage, ½ small purple cabbage, 2 carrots)
Dash of lemon juice
Pinch of salt
Mayo to taste (I like Primal Kitchen's Chipotle Lime)
Brown beef, drain grease if needed, and add chili powder, oregano, salt, black pepper, garlic, bell pepper, and red onion. Simmer for 15 minutes.
While the beef is browning, make your slaw. Place the coleslaw mix (or chopped cabbage and carrot) into a mixing bowl. Add lemon juice, salt, and mayo. Combine well so the slaw is coated with the mayo.
Warm the tortillas in a dry sauté pan if needed. Top tortilla or butter leaf lettuce with slaw, taco meat, and any garnishments you like.
Enjoy with friends, family, or in solitary peace on your porch.
I'd love to know, what's your favorite way to eat a taco? Are you a simple salsa person or do you get crazy with the cheese whiz? (That's a Beck "Loser" song reference circa 1993. Gotta love it.)
If you thought this recipe was simple and delicious or you like a good Beck reference, please like it and share it with your friends.
With love, Steph