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.

Substitute:

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

Prep time: 20 minutes

Cook time: 0 minute

Total time: 20 minutes

Servings: 2

Ingredients:

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 ans rinsed )

1 tsp Ground cumin

20 g Yoghurt

For serving:

50 g Feta

Lime wedges

Recipe:

  1. In a large mixing bowl, add the cabbage, carrot, coriander, lime juice and olive oil. Mix well and season to taste with salt and pepper. Set aside.
  2. In a small mixing bowl, add the black beans, ground cumin and yoghurt. Use a fork to roughly mash the ingredients together and season to taste with salt and pepper.
  3. Heat the tacos according to pack instructions.
  4. Divide the black bean mixture between the tacos then 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.

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