This is so yummy and easy! Don’t let the avocado crema scare you, just do it! This is a super easy weeknight meal. All you have to do is brown the meat, season it, and while that’s happening, you can do the crema and cut up any toppings that you like! I made rice for my son and husband to eat with it and used cabbage for myself! I love how the cabbage is sturdy enough to hold up to the hot meat and gives you some crunch!
Taco Cabbage Salad with Avocado Crema
For the Taco Salad:
2 lbs of ground meat ( grass-fed beef, turkey, chicken, venison)
2 T taco seasoning (I use Fiesta or Wildtree, just make sure it’s clean and free of MSG and junk)
1 cup water
16 oz shredded cabbage
optional toppings: cilantro, green onions, tomatoes or pico, salsa or hot sauce, goat cheese, black olives, lime juice and wedges
*If your family doesn’t want the cabbage, serve over rice or tortillas for them.
For the Avocado Crema:
1 medium avocado
juice of 1 or 2 limes
2 T fresh chopped cilantro
1/2 ts cumin
1 minced garlic clove
1/2 cup full-fat canned coconut milk (I used Thai Kitchen)
salt and pepper to taste
dash of cayenne pepper, optional
Brown the meat over medium high heat, drain and add back to pan, add the seasoning and water, let simmer until water reduces and pretty much cooks out. Taste to see if you would like to add more taco seasoning.
While that’s browning, combine all your ingredients for the avocado crema in a food processor, blender, or with a hand mixer. You may need to heat the coconut milk in a bowl first, to get the fat to combine with the water. Taste as you go to see if more salt, pepper, or cayenne is needed to suit your taste. Prepare any toppings you will be using.
Top your cabbage with taco meat, desired toppings, and avocado crema! You can even combine some of the crema with the cabbage first and then top with your meat and toppings for some extra flavor and moisture.