First of all, I cannot believe this recipe tear is 7 years old and I’m just getting around to making it. This shows how addicted I am to pulling and cooking new meals. It’s a problem. But, hopefully one that you benefit from by being able to showcase for you fantastic dinners like this. Real Simple magazine’s Chipotle Beef Tacos with Cabbage and Radish Slaw are delicious. This is the use of a slow cooker I’ve been longing for, after a couple recipes that were reaching with sweet potatoes and a mac’ & cheese. These tacos are easy, but don’t come across that way with the intense, tender pieces of meat and the colorful, tangy slaw. This dish would be really easy to serve to company, or for any night of the week, really.
How to make it an A+: You don’t really need to do anything with this one. There are so many complex flavors, but the slaw keeps it nice and light for summer. If you want to get crazy, you can sprinkle a little shredded cheddar or feta cheese, or even spread a layer of warm refried beans or mashed black beans on the inside of the tortilla. Note: The recipe calls for 4 cups cabbage or 1/3 of a medium cabbage. Those are not the same quantities. Go with the 1/3 of a cabbage so you don’t have leftover slaw. Unless you want it. Then, go crazy.