Tacos with Red Cabbage Slaw and Cilantro Rice

Memorial Day Weekend is just a few days away, and hamburger buns are flying off the shelves as Americans everywhere get ready to grill everything from the standard hot dogs and hamburgers to chicken and steak. Vegetarians are often given short shrift at these big summer grilling parties – who wants a boring salad when everyone else is enjoying their food?

This taco recipe is the perfect vegetarian answer to those meat-laden summer gatherings. Inspired by Martha Stewart’s red cabbage slaw (part of a terrific recipe for fish tacos), these tacos pile that slaw into corn tortillas alongside black beans and cilantro rice. If you happen to have any slaw leftover, save it for a refreshing side dish – or if you’re feeling generous with your omnivorous company, this creamy slaw is also great piled onto hot dogs, pulled pork sandwiches, or anything else being served!

Yields 10 tacos

Tacos with Red Cabbage Slaw and Cilantro Rice

Directions:
Cilantro Rice:
1 cup white or brown rice
2/3 cup cilantro, loosely packed
1/3 cup onion, chopped
¼ cup scallions, chopped
1 jalapeño
1 tbsp lime juice
1 tsp olive oil

Red Cabbage Slaw:
¼ small red cabbage, finely shredded (about 2 ½ cups)*
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeño
1 cup sour cream
4 tablespoons fresh lime juice
Coarse salt and ground pepper

Tacos and garnishes:
10 6-inch corn tortillas
1 12-oz can black beans
½ cup fresh cilantro leaves

1. For cilantro rice, prepare 1 cup uncooked rice according to directions. While rice is cooking, purée cilantro, onion, scallions, jalapeño, lime juice, and olive oil. Once rice is cooked, stir cilantro purée into rice, and mix well. Keep warm until tacos are ready to serve.
2. In a large bowl, mix together red cabbage, scallions and jalapeño. In a separate bowl, combine sour cream and lime juice; season with salt and pepper. Toss ¼ of sour cream with red cabbage mixture; set aside remaining ¾ sour cream for serving. Season red cabbage mixture with additional salt and pepper, if desired.
3. Warm corn tortillas in a cast-iron skillet. Assemble tacos by filling tortillas with rice, slaw, and black beans. Top with fresh cilantro and sour cream mixture; serve immediately.

*Note: When making the slaw, be sure to slice the cabbage finely, as large pieces can carry a bitter taste.