Cabbage Slaw Tacos with black beans & feta

Cabbage tacos are the perfect affordable summer recipe – delicious for entertaining or for a quick dinner meal any day of the week.


  • No carrots? Use courgette instead. 
  • No lime? Swap for lemon. 
  • No yoghurt? Try with sour cream or tahini instead. 
  • No coriander? You can use fresh parsley instead. 
  • Vegan? Use vegan feta and vegan yoghurt. 
  • No taco wraps? Use lettuce cups instead.

Prep time: 20 minutes

Cook time: 0 minute

Total time: 20 minutes

Servings: 2


50 g Red cabbage (shredded)

50 g White cabbage (shredded )

60 g Carrot (grated )

15 g Coriander leaves (chopped )

1 Lime (juiced )

1 tbsp Olive oil

Salt & pepper

6 Small soft taco wraps

For the black beans:

100 g Black beans (drained and rinsed )

1 tsp Ground cumin

20 g Yoghurt

For serving:

50 g Feta

Lime wedges

Salad leaves (optional)


  1. Add the cabbage, carrot, coriander, lime juice and olive oil to a large mixing bowl. Mix well and season to taste with salt and pepper, then set aside.
  2. In a small mixing bowl, add the black beans, ground cumin and yoghurt. Use a fork to roughly mash it all together, then season to taste with salt and pepper.
  3. Heat the tacos according to pack instructions.
  4. Divide the salad leaves (if using) between the tacos, then add the black bean mixture and top with the cabbage slaw and crumbled feta.
  5. Serve with a couple of lime wedges.
  6. Enjoy!
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How to store

Store in the fridge for up to 3 days.