How to Make 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

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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.

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

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.

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

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.