Seasoned Beef Tacos w/Pickled Veggies & Slaw {Chicken, Pork, or Veggie Work Too}

I know Taco Tuesday sounds cute ’cause it’s double T’s and all, but if you ask me, tacos are a must every day of the week.  Every.  Single.  Day.

Tacos can be any creative cook’s fantasy come true, or a simpleton’s easy weeknight fix.  You can keep ’em simple, or spruce them up with fancy fixin’s too.  I think on this blog alone, I have spiced sweet potato tacos, beer-batter fish tacos with tropical salsa, chicken and tomatillo salsa tacos… the options are truly never-ending.

But these, my friends, take the cake when it comes to simple with a twist of fun.  Pickled veggies make any meal better.  I’ve heard that’s an actual fact.  And these pickled guys are so freaking simple and easy… so while your guests may be pumped, you can sit back and smile knowing what little effort they actually took.

Plus, the extras can be used for breakfast the next morning, or a burger down the road.  Many uses for these pickled bad boys.  So many delicious uses.

Oh, and don’t forget!  Yellowstone Grassfed Beef gave my readers a special deal… now through May, 20% off all of your orders!  Woot woot.

makes 10-15 tacos

INGREDIENTS

for the meat marinade…

1 tsp granulated garlic

1 tsp oregano (preferably Mexican)

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp ancho chile powder (sub chili powder if needed)

1/8 tsp chipotle chile powder

1/8 tsp allspice

1/2 tsp salt

1 – 2 tbsp olive oil

.

for the slaw…

2 cups thinly sliced cabbage

1 cup julienned jicama (optional)

1 lime, juiced

1 tbsp mayo (see my homemade mayo HERE)

1/2 tsp chili powder (see my homemade blend HERE)

1/2 tsp salt

1/4 tsp black pepper

.

for the pickled veggies…

 1 cup sliced veggie of your choice (red onion, jalapeño, radish, etc.)

1/3 cup red wine vinegar

1 tbsp honey

1/2 tsp salt

1 tbsp olive oil

(see the full recipe HERE)

.

the extras…

2 lb meat of choice (I used grassfed beef shoulder- chicken, pork, or veggies work too)

tortillas (I used mini sliders here- for a fun twist try HOMEMADE torts or fresh jicama rounds)

cotija cheese, crumbled

fresh cilantro leaves

lime wedges

DIRECTIONS

Prep meat marinade…

Stir all ingredients together

Taste and adjust flavors as desired

Chop meat into small bite-size cubes…

Coat in marinade, then cover and refrigerate for up to a day

(Prep the night before, then wake up ready to taco-make… or whip it up a couple of hours before.  Naturally, the longer it sits, the more flavorful it’ll be… but, if you’re anything like me, waiting can be tough) 😉

Heat a large pan over medium heat

Add meat, then cook until no longer pink, stirring often to avoid burning

(It may get saucy as it cooks, but it’ll cook down)

Set aside for now

For the pickled veggies…

Thinly slice any veggies you’re using

(I leave seeds in peppers, though you can remove if preferred)

For onions only, cut in half after slicing…

Mix the vinegar, honey, salt, and oil in a jar

(I use 8 oz jelly jars, like THESE)

I add cilantro and a couple jalapeño slices to the red onions… totally optional though

Add veggies

Cover tightly, shake well, then let it sit out on the counter (in shade) for approx 1 hour

Repeat for any remaining pickled veggies you’re whippin up…

Prep remaining taco fixin’s while these sit

For slaw…

Slice cabbage and jicama, if using

(If not using jicama, up the levels of cabbage a bit to balance flavors out)

Mix the lime juice, mayo, chili powder, salt, and pepper together in a bowl

Taste and just flavors to your liking

(It should be bright and limey- for a refreshing addition to your taco!)

Toss the cabbage and jicama in

(I love adding in cilantro to slaw too, but since it’s a taco topping already, it’s not necessary here)

Bring out all the goods…

Not into corn tortillas?  Try some grain-free ones, or thinly slice jicama rounds instead…

works like a charm! (Just please be careful cutting… you need them thin to fold well) 🙂

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