These tacos are crunchy, savory, and so satisfying! They'll change the way you see cabbage slaw forever. I've been trying to find a way to work purple cabbage into a taco recipe for a while and every time it still tasted a bit like... cabbage. This time, I made a marinade with a little tahini, vinegar, and maple syrup and cabbage has never been so delicious!
Along with the cabbage slaw I made an easy version of guacamole and an equally easy vegan sour cream made from plain unsweetened coconut yogurt. I'm also working on a recipe for a low-fat sweet potato nacho cheeze sauce which will be in an upcoming free ebook!
The combination of beans with crunchy cabbage, vegan sour cream, and guacamole is so delicious!
Once the cabbage slaw was done, I started making the tortillas.
Did you know you can make your own 3-ingredient tortillas at home and that it's actually way easier than you'd think? All you need is something called masa harina, which is made from dried corn and has been cooked in water with lime which gives it its flavor.
Add hot water to masa flour and stir to form dough. Separate the dough into 6 pieces (1.5 inches in diameter) and roll into balls.
Line tortilla press with 2 pieces of plastic (I used a ziplock bag cut into 2 pieces). Place one ball in the center of your tortilla press and slowly close the lid to flatten. Repeat with remaining dough balls. If you don't have a tortilla press, you can flatten them by hand, which can be kind of fun too! Though it does take a bit more time.
Once you have your flattened dough, place each tortilla in a pan and heat for 2 minutes on each side until golden brown. Then fill each tortilla with beans, cabbage slaw, guacamole, and vegan sour cream.
Additional topping options: hot sauce, hot peppers, pico de gallo, marinated jackfruit in place of the beans, grilled zucchini or bell peppers.