Beef Chorizo Tacos with Cabbage Slaw

For a hearty meal filled with crunchy fresh vegetables, try three stuffed tacos each. Garlic, paprika, cumin, and vinegar turn ground beef into an almost instant Mexican chorizo, which is much lower in fat than the traditional pork version. Price for 4: $ 8.37
Combine the kale and cilantro in a medium bowl.Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.Drizzle the cabbage mixture with the vinegar mixture; mix well. Set aside.Combine the remaining 2 tablespoons of vinegar, remaining 2 tablespoons of oil, remaining 1/2 teaspoon of salt, paprika, cumin, pepper, and garlic, mixing well with a fork or whisk.Preheat a large nonstick skillet over medium-high heat. Add the beef; cook for 5 minutes or until browned, stirring occasionally, until it crumbles.Add the vinegar and spice mixture; cook for 2 minutes or until the liquid has almost evaporated.Heat the tortillas over medium-high heat directly on a gas or electric burner or in a frying pan for about 10 seconds on each side or until they are lightly browned.Add about 1/4 cup beef mixture and 1/4 cup coleslaw to each tortilla.Highlight: Replace ground beef with ground turkey or ground chicken.Riff: Try a modern version of the taco salad: chop the cabbage and use the kale as a base for the salad; top with chorizo and serve with tortilla chips.To make crispy tostadas, bake the tortillas in the oven at 400 °C. Top with chorizo and coleslaw.