- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4 tacos
Directions
Step 1
In a large bowl, combine cabbage, red onion, vinegar, sugar and half the salt and pepper. Squeeze and massage about 2 min. to soften the cabbage and quick pickle the slaw. Cover and refrigerate until ready to serve. (Tip: Make up to a day ahead.)
Step 2
In a bowl, mix together the ground beef and taco seasoning. Divide into 4 portions; roll each into a ball. Place a ball in the centre of each tortilla. Cover with a piece of parchment or waxed paper and press the meat mixture into a flat even layer reaching the edges of the tortilla. (Tips: Use the bottom of a heavy pan or mug to press. These can be made up to 4 hr. ahead and chilled.)
Step 3
Brush the meat mixture with canola oil and season with the remaining salt and pepper. Grill over medium heat, meat-side down, 5 to 6 min., or until the beef is browned and reaches an internal temperature of 71°C (160°F). Flip over and grill about 30 sec. to lightly toast the tortillas. (Tip: Alternatively, cook in a frypan.)
Step 4
Plate tacos meat-side up (smash mixture will stick to the tortillas). Top with quick pickle slaw, taco sauce, tomatoes, avocado, feta and green onions. Fold over to serve, if desired. Enjoy!
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 taco):
- Calories:
- 490
- Fat:
- 26 g
- Saturated Fat:
- 7 g
- Carbs:
- 37 g
- Fibre:
- 6 g
- Sugar:
- 11 g
- Cholesterol:
- 70 mg
- Protein:
- 30 g
- Sodium:
- 1080 mg
