Vegan Tacos With Cabbage Slaw

These healthy vegan tacos are the best way to add raw cabbage into your diet while still feeling like you're indulging. They really hit the spot and are so much fun to make!

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Servings: 2

Prep Time: 00:30

Cook Time: 00:10


1 cup masa harina

3/4 cup hot water

1/4 teaspoon salt


1 1/2 - 2 cups oil-free refried beans

Cabbage Slaw:

1 3/4 cup purple cabbage, chopped

1 large carrot, ribboned with a peeler or grated

2 tablespoons green onion, chopped

2 teaspoons apple cider vinegar

1 tablespoon tahini

1 tablespoon maple syrup

1/4 teaspoon pepper

pinch of salt


1/2 of a lime, juiced

1/2 of an avocado

1 teaspoon onion powder or onion flakes

pinch of salt

Vegan Sour Cream

3 tablespoons plain coconut yogurt

1 tablespoon of lime or lemon, juiced

1/4 teaspoon salt

1 - 2 teaspoons nutritional yeast


1First, make the cabbage slaw. Mix all ingredients in a bowl until combined thoroughly. Let sit to marinate.

2To make the tortillas, stir masa harina and salt in a small bowl, add hot water and mix until it forms a dough ball. Make 6 small balls of dough and flatten into tortilla shapes with hand. Or if you have a tortilla press, use as instructed.

3Heat a nonstick pan over medium heat, then place tortillas on the pan one at a time. Wait 2 minutes then flip each tortilla. Each side should be lightly golden. Set them aside.

4To make a simple version of guacamole, mash the avocado in a small bowl with the remaining guacamole ingredients until creamy.

5For the vegan sour cream, mix all ingredients until combined. If you don't have coconut yogurt you can substitute for soaked and blended cashews mixed with the same ingredients as the yogurt, though you may have to adjust the consistency.

6Heat up the refried beans on the stovetop or in the microwave.

7Plate the tortillas and first fill with a layer of beans, next cabbage slaw, followed by guacamole, and lastly drizzle with vegan sour cream. Serve with hot sauce.

Additional Notes

The cabbage slaw is even better when left to marinate longer. Ideally I'd make it the night before, but it's still fantastic the same day you make it.

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