It's taco night in The Naked South

Tacos are a regularly featured item in my house, from grilled shrimp and fish to spicy cauliflower and corn. This particular taco recipe plays into my slaw obsession. It’s the latest addition to my taco repertoire.
By | April 09, 2015

Ingredients

For the slaw
  • ½ small head purple cabbage, shredded
  • 4 ears organic corn, grilled and cut off cob
  • 1½ cups cooked pinto beans
  • Handful fresh cilantro, chopped
  • 4 scallions, finely chopped
  • Juice of 1 lime
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
For the guacamole
  • 3 ripe avocados
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ½ cup chopped tomato
  • Sea salt
For taco assembly
  • 8 sprouted corn tortillas, grilled
  • 2 cups cooked brown rice
  • Hot sauce, optional

Preparation

Tacos are a regularly featured item in my house, from grilled shrimp and fish to spicy cauliflower and corn. This particular taco recipe plays into my slaw obsession. I love slaws and how simply you can change them up depending on what’s in season. Right now organic corn from Worden Farm is available at the Sarasota Farmers’ Market and it is delicious. I’m totally hooked and having a lot of fun coming up with fun ways to eat it. Such is the case with this crunchy, very simple slaw placed on top of classic guacamole and stuffed into grilled tortilla shells. It’s the latest addition to my taco repertoire.

Key Components 

Purple (or red) cabbage is in season right now. Not only is it beautiful, but it’s awesome for you too. Cabbage is full of glucosinolates, which studies show detoxify the body and stop the growth of cancer cells. Plus, since it’s the red/purple variety, it’s a powerhouse of antioxidants — six times more than green cabbage! When eaten fresh from the market, it’s sweet, crunchy, and guaranteed to be loaded with nutrients.

I absolutely love corn. It has a bad reputation among the health-conscious for being heavily sprayed with pesticides, high in starch, and potentially genetically modified. But I’m too in love with it to let those concerns stop me from enjoying it. In fact, I think corn’s pretty great: It provides a good amount of fiber, phytonutrients, several B vitamins, and magnesium. That’s enough for me! I recommend buying organically to avoid those pesky pesticides and GMO issues. Shoot for local whenever possible, as it loses its nutrients (and flavor) rapidly once picked.

Pinto beans (and all beans) are extremely healthy. We should all be eating more beans. Firstly, they are loaded with antioxidants, even more than cauliflower or carrots. They’re also known to combat high blood pressure, cardiovascular disease, diabetes, obesity, and cancer. Beans are high in fiber and protein too. No, not a complete protein like eggs or meat. But when paired with a grain (like the corn and rice in this recipe) all the essential amino acids are present to form a complete protein — no meat required!

Avocados are one of my favorite foods in the whole world, rich in healthy fats that lower bad cholesterol and keep us satiated and happy. They taste great, look great, and make us feel great. I love them. I have to shamefully admit, however, that I prefer the Haas variety over the ones we grow in Florida. I’m so sorry, Florida avocado growers! Please forgive me!

Guaco Tacos with Corn, Cabbage and Bean Slaw

Instructions

  1. To make slaw, combine cabbage, corn, beans, cilantro, and scallions in a large bowl. Toss with lime juice, a drizzle of oil, and season with salt and pepper. Set aside.
  2. For guacamole, mash meat of avocados with lemon juice and garlic until smooth. Stir in cumin and tomato. Season with salt.
  3. To serve tacos, fill each tortilla shell with rice and guacamole. Top with slaw and sprinkle with hot sauce, if desired.

Notes

To enhance the flavor of the brown rice, replace half of the required cooking water with vegetable broth.

Ingredients

For the slaw
  • ½ small head purple cabbage, shredded
  • 4 ears organic corn, grilled and cut off cob
  • 1½ cups cooked pinto beans
  • Handful fresh cilantro, chopped
  • 4 scallions, finely chopped
  • Juice of 1 lime
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
For the guacamole
  • 3 ripe avocados
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ½ cup chopped tomato
  • Sea salt
For taco assembly
  • 8 sprouted corn tortillas, grilled
  • 2 cups cooked brown rice
  • Hot sauce, optional
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