Tacos with Cabbage Slaw

You will never want to eat regular tacos after you try this recipe. We perfected our corn tortillas and now we've perfected the fixin's for inside of the tacos. This recipe doesn't include the usual cheese or lettuce that is normally put in tacos. Instead, we made a cabbage slaw with a beef mixture and a little guacamole. I got the recipe from Cooking Light which always has very good recipes. I'm pretty sure that we will always make our tacos like this from now on. To keep it compliant with my Plant Paradox diet, I used my grain-free tortillas that I've found from Siete Foods. 

These tortillas are perfectly acceptable if you are gluten-free or avoiding grains like I am. I am buying "regular" food for Bruce, mainly because my "special" foods are a lot more expensive and Bruce doesn't really care. I have made a few grain free recipes that didn't taste all that great so now whenever I say I'm trying a new recipe, Bruce is a little hesitant. Tonight, when I said I was making tacos without cheese or lettuce, his comment was "Well, I hope they aren't too weird". I knew Cooking Light would not let me down and they didn't. You can easily substitute a white fish to turn these into fish tacos, as well.

Makes 8 tacos 

2 cups very thinly sliced red cabbage

1/4 cup fresh cilantro, roughly chopped

1-1/2 tsp. white vinegar

1-1/2 tsp. olive oil

1/4 tsp. salt

2 Tbsp. white vinegar

2 Tbsp. olive oil

1/2 tsp. salt

2 tsp. ground cumin

1/2 tsp. black pepper

2 cloves garlic, minced

1 lb. lean ground beef or white fish such as cod, rockfish, tilapia, snapper, flounder, etc.

8 corn tortillas

guacamole or avocado, optional

1.  Combine cabbage and cilantro in a small bowl.

2.  Combine 1-1/2 tsp. vinegar, 1-1/2 tsp. oil and 1/4 tsp. 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 2 Tbsp. vinegar, 2 Tbsp. oil, 1/2 tsp. salt, cumin, pepper, and garlic, stirring well with a fork or whisk.

5.  Heat a nonstick skillet over medium-high heat.  Add the protein, whichever you choose to use; cook 5 minutes or until browned and done.  Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates. 

6.  Heat tortillas over medium-high heat in a skillet for about 10 seconds on each side or until lightly charred.  Spoon about 1/4 cup meat mixture and 1/4 cup slaw into each tortilla.  Add some guacamole or avocado, if desired.