Description
A simple pantry-inspired cabbage taco that features garlicky beans, cilantro-cabbage slaw, and pickled onions.
Scale
Ingredients
Pickled Onions
1 medium red onion
1/2 cup white vinegar
1/2 cup water
1 tablespoon cane sugar
1 1/2 teaspoons sea salt
Cabbage Slaw
1 cup shredded savoy cabbage
1 scallion, thinly sliced
1/4 cup minced cilantro
Juice from one lime
2 teaspoons olive oil
Pinch of salt
Beans
1 tablespoon olive oil
1 garlic clove, minced
1 cup cooked pinto beans (or similar beans), drained
4 corn or flour tortillas
Pepitas, for topping
Hot sauce, optional
Crumbled cotija, optional
Instructions
- Start by making the pickled onions. Peel and cut the onion into even 1/8″ slices. Place in a heat-safe jar like a pint mason jar. In a pot, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, remove from the heat, and pour over the onions. Let the onions sit while making everything else.
- Next, make the cabbage slaw. Combine the slaw, sliced scallions, and cilantro in a bowl. Squeeze the lime juice over the cabbage, add in the olive oil, and salt. Toss to combine and coat everything evenly.
- Finally, heat a pan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic until golden then add in the pinto beans. Cook for a minute or two more, just to warm the beans.
- Assemble the tacos with 1/4 cup of the beans, 1/4 of the cabbage, some pickled onions, and toasted pepitas to finish.
Keywords: cabbage tacos