Beef Tacos with Cilantro Slaw and Avocado Dressing

If I had to pick one type of recipe to create 100 or more versions of it would be a toss up between tacos, bowls and pizza.

(No, it wouldn’t be quinoa recipes. I’ve done that. :))

Today, I’m sharing another taco recipe favorite with you. These Beef Tacos with Cilantro Slaw and Avocado Dressing are out of this world. The first time a made them, hubby commented four times that they were incredible. Since he gets tacos in one form or another at least once a week, that is pretty remarkable.

I love the acid in the meat sauce, the subtle kick of the cilantro slaw and the coolness of the avocado dressing.

Speaking of the dressing, unless you tend to us a lot on your tacos, chances are you are going to have some left over. I recommend using them for wraps, bowls or thinning a little with water, buttermilk or oil to make a salad dressing. I always try to start the week with a versatile dressing like this that I can use to quickly create meals throughout the week.

What is your go-to food?

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Beef Tacos with Cilantro Slaw and Avocado Dressing

Author Wendy Polisi

Ingredients

• 1/2 small head of cabbage sliced thin
• 1 small red onion sliced thin
• 1 jalapeno seeded and diced
• 1/4 cup cilantro
• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil or avocado oil
• 1 teaspoon maple syrup
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon cayenne papper
• Meat
• 2 tablespoons apple cider vinegar
• 2 tablespoons avocado oil
• 1 teaspoon minced garlic
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound Beyond Meat Crumbles or ground beef
• Avocado Dressing
• 1 avocado peeled and pitted
• 3/4 cup buttermilk see note
• 1/4 cup 2% Greek Yogurt dairy or non-dairy
• 1 teaspoon minced garlic
• 2 tablespoons lime juice
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• For Serving
• Organic sprouted corn tortillas or quinoa corn tortillas
• Queso Fresco optional

Instructions

1. Combine cilantro, lime juice, oil, maple syrup, salt, pepper and cayenne pepper in a small bowl. Whisk until combined. In a large bowl toss together cabbage, onion and jalapeno. Toss with dressing. (If you are making this ahead, plan to use green cabbage or the color can run.)
2. In a small bowl, whisk together vinegar, avocado oil, salt, paprika, cumin and black pepper.
3. Brown beef over medium high heat, breaking up with the back of a spoon. Alternatively, heat Beyond Meat Crumbles according to package directions. Stir spice mixture in and cook for 3 to 5 minutes.
4. Heat tortillas in a dry skillet.
5. To make dressing, combine ingredients in a blender and process until smooth.
6. To serve, add beef to tortillas. Top with slaw and dressing.

Recipe Notes

To make a dairy free buttermilk, put 3/4 tablespoon of lemon juice in your measuring cup. Fill to 3/4 cup with your favorite non-dairy unsweetened milk.