Spicy Beef Tacos with Avocado and Cabbage Slaw

A weeknight taco dinner with browned spiced beef, a quick lime-cabbage slaw, avocado, and warm corn tortillas. The beef cooks in a glossy, lightly sauced pan mixture, while the slaw brings acidity and crunch.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 250 g green cabbage very thinly sliced
• 15 g cilantro roughly chopped
• 30 ml lime juice freshly squeezed
• 15 ml apple cider vinegar
• 2 g fine salt divided
• 4 g granulated sugar
• 10 ml neutral oil divided
• 100 g yellow onion small dice
• 3 cloves garlic cloves minced
• 450 g ground beef 80 to 85% lean
• 8 g chili powder
• 4 g ground cumin
• 2 g smoked paprika
• 1 g black pepper ground
• 5 g fine salt divided
• 30 ml water divided
• 30 g tomato paste
• 30 ml water divided
• 8 pieces corn tortillas warmed
• 200 g avocado sliced
• 30 ml hot sauce or salsa for serving
• 5 ml neutral oil divided

Instructions

1. Make the slaw: in a medium bowl, combine the cabbage, cilantro, lime juice, vinegar, 2 g of the salt, and the sugar if using. Toss well and set aside for 10 minutes so the cabbage softens slightly while staying crunchy. The slaw looks lightly dressed and the cabbage edges are just beginning to soften.
2. Heat 10 ml of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften, then add the garlic and cook briefly until fragrant. The onion is translucent at the edges and the garlic smells cooked but not browned.
3. Add the beef, chili powder, cumin, smoked paprika, black pepper, and 5 g of the salt. Cook, breaking up the meat, until it is browned and no pink remains. If the pan looks dry, add up to 30 ml of the total 60 ml water here to keep the spices from scorching. The beef is evenly browned and the spices are coating the meat.
4. Stir in the tomato paste and the remaining 30 ml of the total 60 ml water. Cook for 1 to 2 minutes until the paste coats the beef in a thick, glossy sauce. Taste and adjust only if needed; the beef should already be seasoned with the full 7 g of salt used in the recipe. The beef mixture is saucy but not watery and clings to the meat.
5. Warm the tortillas in a dry skillet over medium heat for 1 to 2 minutes per side, or directly over a low flame, until pliable and lightly blistered. Keep them wrapped in a clean towel. Divide the beef among the tortillas, top with avocado and the slaw, and finish with salsa if using. The tortillas are soft and flexible, and the tacos are assembled for serving.