How to Make Beef Chorizo Tacos with Cabbage Slaw

January 29, 2015
Credit: Photo: Jen Causey
Learn how to make delicious, family-friendly tacos in 8 simple steps. 
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Beef Chorizo Tacos

Credit: Photo: Jen Causey
View Recipe: 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. 

Cost for 4: $8.37
Total Time: 25 minutes

Download this recipe's how-to PDF.

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

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1. Combine Cabbage

Credit: Photo: Jen Causey

Combine cabbage and cilantro in a medium bowl. 

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2. Combine Vinaigrette

Credit: Photo: Jen Causey

Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk. 

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3. Drizzle

Credit: Photo: Jen Causey

Drizzle vinegar mixture over cabbage mixture; toss well to combine. Set aside.
 

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4. Combine

Credit: Photo: Jen Causey

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.

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5. Heat Skillet

Credit: Photo: Jen Causey

Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.

RIFF: Swap in ground turkey or ground chicken for ground beef.

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6. Stir

Credit: Photo: Jen Causey

Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

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7. Heat Tortillas

Credit: Photo: Jen Causey

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.

RIFF: For crunchy tostadas, crisp the tortillas in a 400° oven, and assemble chorizo and slaw on top. 

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8. Spoon

Credit: Photo: Jen Causey

Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla. 

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.

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