Beef Chorizo Tacos with Cabbage Slaw

So it didn't taste like chorizo to me, but it was good.  D made it while I was getting my haircut.  So less than 30 minutes.

The beef mixture tasted like a more flavorful taco packet flavoring without the worry of getting a headache.  The crunch from the slaw was nice.  D said it was rather easy to make.  He might add a jalapeno next time.

We would have again.  We had with with a sprinkle of cheese, some sour cream and  Refried Beans with Chipotle.

Beef Chorizo Tacos with Cabbage Slaw

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.

Photo by ALB

Cost for 4: $8.37
Yield: Serves 4 (serving size: 3 tacos)

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

Preparation
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.

Nutritional Information
Calories: 443 Fat: 23.5g; Saturated fat: 6.1g; Monounsaturated fat: 12.4g; Polyunsaturated fat: 2.4g; Protein: 27g; Carbohydrate: 34g; Fiber: 6g; Cholesterol: 74mg; Iron: 4mg; Sodium: 549mg; Calcium: 91mg

Cooking Light, MARCH 2015