Taco Slawco

I have passed this simple concoction onto friends numerous times. I hear from friends that they want meatless options that are quick and simple enough that their kids will not question what is on their plate.  But even as adults there are days when making a “big deal” over dinner is not appealing. If this is you, then Taco Slawcos is the answer to your prayers!

During the week I find that there are days when I only have about 30 mins, at the most, to pull something together in the kitchen (and some days that includes eating time!). This is by far the quickest meal that I have in my repertoire. I find that if I make the bean mixture & coleslaw earlier in the day then I can have the tacos on the table in about 10 mins. You may think that coleslaw is a warm weather kind of side dish but combined with the warm black bean mash and melted cheese you can enjoy this really at anytime of the year.  And for me, this dish is all about the SLAW 🙂
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Coleslaw is a side dish that reminds me of being a kid. It was a rare “treat” (I use that word very loosely) when my parents would bring home the grease-soaked breaded chicken from you-know-who and for me the highlight was always that weird green coleslaw. I loved that stuff. I cringe to think what might actually be in that coleslaw (please, nobody tell me) but it started a curiosity to find and make the best variation that I could.  Now, don’t misunderstand me, my taste buds have changed enormously since I was 10 but I find comfort in these type of familiar foods.
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Cabbage is a nutritious, anticancer cruciferous vegetable that is low in fat and may even help reduce body fat levels (I’m not makin this up…I wouldn’t do that to you, that would be just mean!). It is rich in chlorophyll, folic acid and Vitamin C. Both the carrots and cabbage are especially good in that they contain selenium (a hard-to-find known antioxidant and anticancer nutrient). Needless the say the carrots are chalked full with Vitamin A, important for healthy skin, healing tissue and growth in our kids.
So load up on the slaw and feel free to make any variations that suite you or your family on this one. Its easy to play with or substitute according to what you have in your fridge. Is cumin not your thing? (I’m talking to you AD;-) Then substitute  chilli powder instead. Only have green cabbage? Not a big deal…go with just red cabbage. Kids not into coleslaw just yet? Then try adding in a leaf of shredded romaine to get them used to the crunch and eventually they will get there if they see you eating it.
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Okay well now I have to go….all this talk about tart, crispy and sweet coleslaw in making me hungry!
Taco Slawcos
Active time: 20 mins
Coleslaw
1 1/2 cups green cabbage, finely sliced
1 1/2 cups red cabbage, finely sliced
3 carrots, shredded
small bunch of cilantro, chopped coarsely
Coleslaw Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp unpasteurized honey or substitute Pomegranate molasses if you do not eat honey
1 tsp chili flakes
Juice of 1 lime
Zest of 1 lime
salt & pepper to taste
Combine dressing separately and then toss in with chopped ingredients. Although you can consume this coleslaw immediately (as I sometimes do 😉 ) it is best if you cover the bowl and place it in the fridge for at least 30 mins. to get all the juices going.
Black Bean Mash
2 cans (398ml) black beans, drained and rinsed
1/4 cup EVOO
1 tbsp cumin
Salt to taste
Place rinsed beans in a medium bowl and mash them with a masher or fork. Don’t puree them but mash them until they are about 75% mashed with whole pieces still visible. Add in remaining ingredients and mix with fork. Set aside.
Taco Ingredients
6-8 soft tortillas, I prefer corn or spelt tortillas
2 cups non-dairy cheese, I use Daiya Pepperjack Shreds, but you may want to substitute with dairy cheese if that floats your boat 🙂
Salsa & guacamole (optional)
Pulling it all together
* Heat a skillet over medium heat with a drizzle of olive oil. Place tortilla in pan and immediately add bean mixture followed by your preferred cheese.
*Cook for about 5 mins or until the tortilla is golden brown and slightly crisp and your cheese is melted.
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* Remove from heat and scoop in lots of delicious coleslaw, then fold tortilla while still warm.
* Serve by itself or along side some brown rice or tortilla chips.
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