Chorizo Slaw Tacos

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Chorizo Slaw Tacos
4.00 Rating


  • 4 cups red cabbage, thinly sliced
  • 1 cup fresh cilantro, leaves, remove stems 3 tablespoons white vinegar, divided
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, divided
  • 1 pound lean ground turkey
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • ½ teaspoon black pepper
  • 6 cloves garlic, finely chopped
  • 8 (6-inch) corn tortillas
  • cooking spray spray


  1. Wash hands with soap and warm water.
  2. In a medium bowl, combine cabbage and cilantro to make slaw and set aside.
  3. In a small bowl combine 1 tablespoon vinegar, 1 tablespoon oil and ¼ teaspoon salt. Pour over cabbage mixture; toss and set aside.
  4. Heat a large frying pan over medium-high heat. Add turkey and cook until browned.
  5. In a small bowl combine left over vinegar, oil, salt, paprika, cumin, pepper and garlic. Pour into pan with turkey.
  6. Cook for 2 minutes or until turkey reaches 165°F.
  7. Heat large frying pan over medium heat and spray with cooking spray. Heat tortillas one at a time, until soft.
  8. Top each tortilla with meat filling and top with slaw and serve.

Nutrition Facts (Per Serving)

Calories, 370; Carbohydrate, 37 gm; Protein, 32 gm; Total Fat, 11 gm; Saturated Fat, 1 gm; Trans Fat, 0 gm; Cholesterol, 45 mg; Fiber, 5 gm; Total Sugars, 3 gm; Sodium, 450 mg; Calcium, 61 gm; Folate, 16 mcg; Iron, 3 mg; Calories from fat, 27%.

Makes 4 servings - Recipe Courtesy of Team 4 Nutrition