RED CABBAGE TACOS
Author: Elizabeth Peyton-Jones
Recipe type: MAINS
Ingredients
Serves 4
- 60 ml olive oil
- 10g fresh coriander
- 1 lime, juiced
- 1 garlic clove, peeled and minced
- ½ jalapeño, stem and seeds removed, chopped (optional)
- 1 scallion / green onion, thinly sliced
- 1 tsp cumin
- ½ tsp paprika
- Generous pinch of Himalayan or Celtic salt
- 160g ready-to-eat black beans
- ½ golden beetroot, scrubbed and julienned
- 1 avocado, peeled and cubed
- 1 tomato, cubed
- 4 whole red cabbage leaves
- Red pepper flakes, optional
Instructions
- In a medium-sized bowl, make a dressing with the olive oil, coriander, lime juice, garlic, jalapeño, scallion, spices and salt.
- Toss the black beans in this dressing.
- You can marinate this overnight, or, gently pan-fry this for 7-9 minutes until warmed through.
- Scoop evenly into each cabbage leaf and top with the beetroot, avocado, and tomato.
