Beef Tacos with Cabbage Slaw

Ingredients

• 250 gGreen cabbage, thinly shredded
• 1 lime, juiced
• 30 mlMayonnaise
• 15 mlApple cider vinegar
• 3 gSalt
• 1 gGround black pepper
• 15 mlCanola oil
• ½ mediumYellow onions, finely chopped
• 2 clovesGarlic, minced
• 500 gLean ground beef
• 8 gChili powder
• 5 gGround cumin
• 125 mlMedium salsa
• 8Large flour tortillas (10 in)
• 1 cupOld cheddar, shredded

Method

1. Prepare the cabbage slaw: In a medium bowl, combine the 250 g thinly shredded green cabbage, juice from 1 lime, 30 ml mayonnaise, and 15 ml apple cider vinegar. Season with 3 g salt and 1.3 g ground black pepper. Mix well and set aside.
2. Heat 15 ml canola oil in a large skillet over medium-high heat. Add the 125 g finely chopped yellow onion and cook until softened, about 3 minutes.⏱ 3 min timer in cook mode
3. Add the 10 g minced garlic and cook for 1 minute until fragrant.⏱ 1 min timer in cook mode
4. Add the 500 g lean ground beef to the skillet. Break it apart with a spoon and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat.⏱ 8 min timer in cook mode
5. Stir in the 7.5 g chili powder, 5 g ground cumin, and 125 ml medium salsa. Cook for 2-3 minutes, stirring, until heated through and flavours are combined.⏱ 3 min timer in cook mode
6. Warm the 8 large flour tortillas in a dry skillet over medium heat for 30 seconds per side, until soft and pliable.
7. Assemble the tacos: Fill each warm tortilla with the seasoned ground beef, top with a generous spoonful of the cabbage slaw, and sprinkle with 100 g shredded old cheddar. Serve immediately.