Mmm, tacos! I love tacos. That’s why I decided to combine all my favorite taco flavors and fixin’s in a radically healthy, ultra low calorie slaw you can eat by the bowl, use as a taco topping or as the taco filling itself! Each massive two cup serving is loaded with vitamins and fiber and even has a little protein, and is low fat and only 90 calories – and tastes like tacos! If you love tacos and eating tons of cost effective, low calorie food that’s really good for you, a) we have that in common and b) save this recipe.
It’s also super easy to make. You just whisk a taco seasoning spice blend and a few flavor enhancers into greek yogurt, then cut up a bunch of veg and toss it in. The most difficult part might be finding a big enough bowl for all the veg. You might be wondering if you can possibly eat all that slaw…yeah. You’l be shocked. Just wait till you try it on a taco. It’ll unleash your inner Mexican food beast. I cooked up some Gardein vegetarian “chicken” and put it in these tacos, and ate two of them in rapid succession as soon as I took their picture. I gave one to my mom because she already knew about them and I couldn’t hide it from her to eat myself. Later that day more tacos occurred, with just slaw as the filling. Just as good as the ones with Gardein! Then I dipped broken shells in the slaw. Clearly I’m a taco slaw maniac. I’ll feel better if it has the same effect on you so let me know.
And when you’re being really clean and skipping the taco shells or you can’t justify eating another taco shell or you’ve run out of taco shells, just eat serve it up in bowls or as an awesome side dish. Nom! The cost breakdown: $1.50 for Napa cabbage, $1.00 for red cabbage, $1.25 for greek yogurt, $1.60 for red pepper, $.40 for a jalapeno, $.40 for Roma tomatoes, $.30 for green onions, $.30 for a carrot, $.25 for a cup of frozen corn and about $.75 in spices, lime juice and red wine vinegar.
15 minPrep Time
15 minTotal Time
- 1 c nonfat Greek yogurt
- 1 Tbs lime juice
- 1 tsp red wine vinegar
- 1 tsp agave
- 1 tsp olive oil
- 2 1/2 tsp chili powder
- 1 1/4 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp crushed red pepper flakes
- pinch salt
- black pepper to taste
- 4 c Napa cabbage, thinly sliced
- 3 c red cabbage, thinly sliced
- 1 c frozen corn, thawed
- 3 green onions, chopped
- 1 carrot, shredded
- 2 Roma tomatoes, chopped
- 1 red bell pepper, chopped (or 3-4 mini bell peppers, chopped)
- 1 jalapeno, seeded and chopped (optional)
- Combine all the dressing ingredients in a large bowl and whisk them together. Add all the salad ingredients and toss to coat.
This recipe is gluten free friendly.
Per approx. 2 cup serving, about 219g: 90 calories (11 calories from fat); 1.2g fat (2%)(0g trans); 2mg cholesterol (1%); 85mg sodium (4%); 17.2g carbohydrates (6%); 3.6g fiber (14%); 5.0g protein; Vitamin A 98%; Calcium 10%; Vitamin C 115%; Iron 12%; Potassium 14%