Beef Chorizo Tacos With Cabbage Slaw

• 4 cups very thinly sliced red cabbage
• 1/3 cup cilantro leaves
• 3 tablespoons white vinegar, divided
• 3 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 5 garlic cloves, finely chopped
• 1 pound 90% lean ground sirloin
• 12 (6-inch) corn tortillas

1. Combine cabbage and cilantro in a medium bowl.
2. Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.
3. Drizzle vinegar -mixture over cabbage mixture; toss well to combine. Set aside.
4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.
5. Heat a large nonstick -skillet over -medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.
6. Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.
7. Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 -seconds on each side or until lightly charred.
8. Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.
9. Riff: Swap in ground turkey or ground chicken for ground beef.
10. Riff: Try this as a modern take on taco salad: Chop cabbage, and use the slaw as a salad base; top with chorizo, and serve with tortilla chips.
11. Riff: For crunchy tostadas, crisp the tortillas in a 400u0b0 oven, and assemble chorizo and slaw on top.

very, cilantro, white vinegar, olive oil, salt, paprika, ground cumin, black pepper, garlic, ground sirloin, corn tortillas

Taken from www.myrecipes.com/recipe/beef-chorizo-tacos-cabbage-slaw (may not work)