I had a friend post a picture of a deliciously cheesy looking macaroni-and-cheese-grilled-cheese-sandwich with the caption, ‘happy cinco de maco,’ and after seeing it via Instagram I couldn’t help but seriously lol. It was a moment of comedic relief among all the pictures of salty margaritas and bowls of guacamole, and in that moment I was busy slicing cabbage for our avocado slaw beef tacos, so the hilariousness of that moment was welcomed. I love festive food fare and I love holidays that can celebrate cultures with traditional foods, but I also food period.. so bring on the food pictures and yummy captions, holiday or not, let’s celebrate!
I know why I typically don’t make tacos at home. Around where we live we have access to some of the best Mexican food, I’m convinced, and when I have a hankering for a juicy taco I usually go to our favorite spot. But this weekend I was browsing the internet for a good taco filling, the impending Cinco de Mayo had me inspired, and I found an avocado slaw. If you’re wary of cabbage [I understand, I was too] but I won’t excuse you from not giving this a shot. One taste of this crunchy-just-a-bit-spicy-cilantro-infused-avocado-creamy-cabbage paired with seasoned ground beef.. and you will thank me profusely for saving you from a future void of ever trying this taco topping.
Yes, I know, cabbage as a taco topping is more a part of the prototypical fish taco, and even that the origins aren’t totally clear other than the fish taco being a staple in the coastal towns of Mexico since forever, and more recently in Baja California did the existence of the fish taco as we know it today, salsa and lime and white fish and a double soft shell really show up and I love fish tacos, I really do. But on Sunday I didn’t really want a fish taco, I wanted the hearty beef taco, and I wanted to combine it with the cancer preventing cabbage wrapped in its bed of creamy avocado and cilantro and garlic. The end result was so very worth it, you don’t really even need any kind of holiday excuse to try it, trust me.
Beef Tacos + Avocado Slaw
for the tacos
1 lb ground beef
taco seasoning [I’m really into making my own with spices I already have on hand, you can read find my go-to here]
optional toppings, sliced cherry tomatoes, grated cheese or crumbled Feta
for the slaw
1 head of cabbage
2 avocados, pitted and roughly cut
1/4 cup of sour cream
half a bunch of cilantro, chopped
2 cloves of garlic, minced
1/2 a jalapeno pepper, seeded and sliced
1 tablespoon of cumin
In a medium pan over medium heat, combine a bit of olive oil and meat, add your seasoning and cook until the meat has browned a bit and is fully cooked. While the meat is cooking, prep your herbs and garlic, and start your slaw.
Quarter your cabbage, removing the stem inside, and slice very thinly. Set aside in a large bowl. In a food processor add both avocados and a bit of olive oil and cream until fairly smooth. Add sour cream, cumin, cilantro, jalapeno, garlic and season with salt and pepper to taste. Remove from processor and pour onto cabbage, coating all of it generously with a fork.
If you have a gas burner, you can toast your tortillas over a very low flame, or alternatively in a warm oven. Once crispy, add meat and top with slaw. Finally, add tomatoes and cheese and a bit more sour cream if desired. Enjoy!