Cabbage Tacos
Quick, easy, and healthy cabbage tacos recipe with our fiery Tomato and Chilli Jam - the perfect way to kick off the weekend!
Prep time: 10 mins
Cooking time: 10 mins
Serves: 11
Recipe is great with...
Traditional Recipe
Tomato and Chilli Jam
Alternatives:
-
Alternatives:
- Kimchi Relish
-
8 corn tortillas 2 cups shredded red cabbage 1 cup sliced mushrooms (such as cremini or button) 1 pepper1 onion thinly sliced 2 cloves garlic minced2 tablespoons olive oil 1 teaspoon cumin 1 teaspoon chili powder1/2 teaspoon smoked paprika To taste Salt and pepper,Handful Fresh coriander, chopped (for garnish/Lime wedges, for serving)Dolop Folláin Tomato and Chilli Jam
-
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onions and bell pepper, cooking until they start to soften, about 5 minutes.
- Add the sliced mushrooms and minced garlic, and sauté until the mushrooms are browned and all the vegetables are tender, about 5 more minutes.
- Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the vegetables, and stir to evenly coat.
- Cook for an additional minute until fragrant.
- While the vegetables are cooking, place the shredded cabbage in a bowl. You can toss it with a little salt and a squeeze of lime juice if you like for added flavour.
- Warm the tortillas in a dry skillet over medium heat.
- To assemble, lay the warmed tortillas on a serving plate.
- Fill each tortilla with the mushroom and vegetable mixture, top with a generous amount of shredded cabbage, and garnish with fresh cilantro and cheese if using.
- Serve the tacos with lime wedges and Tomato and Chilli Jam
Ingredients
- 8 corn tortillas
- 2 cups shredded red cabbage
- 1 cup sliced mushrooms (such as cremini or button)
- 1 pepper
- 1 onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- To taste Salt and pepper,
- Handful Fresh coriander, chopped (for garnish/Lime wedges, for serving)
- Dolop Folláin Tomato and Chilli Jam
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onions and bell pepper, cooking until they start to soften, about 5 minutes.
- Add the sliced mushrooms and minced garlic, and sauté until the mushrooms are browned and all the vegetables are tender, about 5 more minutes.
- Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the vegetables, and stir to evenly coat.
- Cook for an additional minute until fragrant.
- While the vegetables are cooking, place the shredded cabbage in a bowl. You can toss it with a little salt and a squeeze of lime juice if you like for added flavour.
- Warm the tortillas in a dry skillet over medium heat.
- To assemble, lay the warmed tortillas on a serving plate.
- Fill each tortilla with the mushroom and vegetable mixture, top with a generous amount of shredded cabbage, and garnish with fresh cilantro and cheese if using.
- Serve the tacos with lime wedges and Tomato and Chilli Jam
