
Guaco Tacos with Corn, Cabbage and Bean Slaw
IT'S TACO NIGHT IN THE NAKED SOUTH. 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.
Ingredients
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
Guacamole
- 3 ripe avocados
- Juice of ½ lemon
- 1 clove garlic, minced
- ½ teaspoon cumin
- ½ cup chopped tomato
- Sea salt
Assembly
- 8 sprouted corn tortillas, grilled
- 2 cups cooked brown rice
- Hot sauce, optional
Instructions
- 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.
- For guacamole, mash meat of avocados with lemon juice and garlic until smooth. Stir in cumin and tomato. Season with salt.
- To serve tacos, fill each tortilla shell with rice and guacamole. Top with slaw and sprinkle with hot sauce, if desired.
To enhance the flavor of the brown rice, replace half of the required cooking water with vegetable broth.
Notes
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.



