Description
STRETCHING YOUR SOUP DOLLARS
Pepper & Salt Kitchen Black Bean & Cilantro Cabbage Slaw Tacos with Tajin Seasoning
(makes 6-8 tacos)
INGREDIENTS
- 2 C shredded green or red cabbage
- 1/4 C cilantro, chopped
- 1/2 sweet onion, thinly sliced into 1” pieces OR diced
- 4 red radishes, diced
- 2 green onions, chopped
- 5 T Extra Virgin Olive Oil, split
- 2 limes
- 1 T tajin seasoning (or chili lime seasoning)
- Kosher salt & pepper
- 2 C Pepper & Salt Smoky Black Bean Soup
- 1 C shredded cheddar or Monterey Jack
- 6 – 8 white or yellow corn tortillas
- 1 avocado, diced
- Bottled hot sauce (your favorite)
- Additional topping such as; sour cream, diced tomato, diced onion, diced or sliced jalapeños
In a medium bowl, add the coleslaw, green onions, radishes, onion and cilantro. Drizzle with 2 tablespoons of olive oil and juice of juice of limes. Sprinkle with tajin seasoning and toss to coat all ingredients well. Salt & pepper to taste. Chill until tacos are completed.
In a large skillet over medium-high heat, heat the remaining tablespoons of olive oil. You’re looking for a shimmering layer that entirely coats the bottom of the skillet and is able to slosh around just a little. Two at a time, add the tortillas to the skillet in a single layer – cook for about 30 seconds, flip tortilla over and cook another minute. Using a slotted spoon, add 1/4 of the bean mixture onto half of each tortilla, along with a couple of tablespoons of cheese. Fold tacos in half and cook until golden brown on each side (about 1 minute per side). Place 2 tacos on each plate and stuff each with slaw. Drizzle with a little hot sauce and serve immediately.
