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1
Combine cabbage and cilantro in a medium bowl.
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2
Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.
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3
Drizzle vinegar -mixture over cabbage mixture; toss well to combine. Set aside.
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4
Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.
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5
Heat a large nonstick -skillet over -medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.
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6
Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.
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7
Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 -seconds on each side or until lightly charred.
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8
Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.
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9
Riff: Swap in ground turkey or ground chicken for ground beef.
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10
Riff: Try this as a modern take on taco salad: Chop cabbage, and use the slaw as a salad base; top with chorizo, and serve with tortilla chips.
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11
Riff: For crunchy tostadas, crisp the tortillas in a 400u00b0 oven, and assemble chorizo and slaw on top.
