3-Ingredient Taco Slaw

This 3-ingredient cabbage slaw for tacos is the easiest addition to a quick and delicious taco night. Made in minutes with cabbage, mayo (or Greek yogurt) and lime, it adds a nice creamy acidity to your favorite taco (or non-taco) dish. Serve with chicken, fish, or carnitas (or really anything) and you’ll be happy you did!

Easiest taco slaw in a bowlEasy Cabbage Taco Slaw Recipe

If you didn’t notice already, taco week is in full swing here at LCK coming at you with delicious taco bar party ideas like these meatless chipotle mushroom tacos, the most delicious 7 layer taco dip or the easiest and most delicious 15-minute chicken tacos. This easy 3-ingredient cabbage taco slaw could pair with just about anything, but I’m really loving it with the chicken tacos.

It literally takes less than 10 minutes, and can be made ahead of time up to 6 hours. The hardest part is slicing the cabbage, and that isn’t very hard! Toss with the remaining 2 ingredients and you’re good to add a nice punch of creaminess and acidity to any taco dish!

Here’s what you need to make it:

  • 1 medium green cabbage
  • mayo or greek yogurt
  • 1 lime
  • salt and pepper

Cabbage slaw recipes for tacos plated and on a tortilla

What other dishes could this be paired with?

This slaw is so versatile, pairing with so many different dishes like:

cabbage slaw for tacos or fish in a bowl

If you like this slaw recipe, check out these other sides:

Easy 3-Ingredient Cabbage Slaw

Prep Time 00:10 Total Time 00:10 Serves 6

Ingredients

  • 1 medium green cabbage,  shredded (about 8 cups)
  • 1/3 cup mayo or greek yogurt, more as needed
  •  2 tablespoons lime juice (about 1 lime)
  • 1/2 teaspoon black pepper, more as desired
  • 1/2 teaspoon fine sea salt, more as desired

Directions

  1. Combine all ingredients in a large bowl and toss well to combine.
  2. Serve with your favorite taco meat, like this chicken taco!

Recipe Notes

  1. Ideally you make it at least an hour before serving, as it sits it will break down the cabbage. Can be made up to 6 hours ahead of time, kept in the refrigerator.
  2. Don't need 6 servings? Halve the recipe and only use half a head of cabbage with a scant 1/4 cup mayo, 1 tablespoon lime juice and salt and pepper to taste.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Meatless Chipotle Mushroom Tacos

These easy meatless Chipotle Mushroom Tacos are a weeknight dinner win that are hearty and flavorful. They’re vegan, but nobody will know otherwise because they have such a “meaty” flavor that will be a loved by everyone. Serve it up with your favorite taco fixin’s for dinner on the table in well under 30 minutes!

Portobello mushroom taco in handChipotle Portobello Mushroom Tacos

Recently you’ve been asking for more meatless dinner options and there isn’t a greater substitute for meat than mushrooms! Mushrooms are hearty with an ability to compliment many different flavors. In this case we were going for a smoky fajita type taco, so we’re pairing portobello mushrooms with onions and peppers and adding in some quick flavor from a few spices and a bit of adobo sauce from canned chipotle. While these aren’t terribly spicy, you can omit or decrease the amount of adobo to make it more palatable to kids if you need to.

This weeknight dinner recipe comes together in just about 20 minutes and is so hearty and flavorful! Serve with all of your favorite taco / fajita fixin’s and enjoy a delicious meatless meal.

Mushroom taco meat

What kind of mushrooms to use:

We use portobello mushrooms in this recipe. The idea for this recipe was to be similar in profile to a steak fajita taco. Portobello mushrooms have a similar texture, look and umami taste to steak so they are the perfect mushroom to use. Look for mushrooms that smell fresh are firm and dry. Avoid ones that have bruising, look slimy or have an unpleasant smell to them.

How do you clean portobello mushrooms:

  • Wipe off any excess dirt on the cap
  • Take out the stem
  • Scoop out the “gills” underneath the cap with a spoon as these do not taste good so remove before using the mushroom

What are the health benefits of mushrooms?

Mushrooms are high in vitamin B and antioxidants. Antioxidants are our body’s army against free radicals which are unstable molecules that naturally occur in your body that damage cells and cause disease (and aging). Consuming a diet rich in antioxidants help counteract the effect of free radicals and build your bodies defense.

Prepared mushroom taco recipe with tortilla

If you like this taco recipe, check out these others:

Chipotle Mushroom Tacos

Prep Time 00:10 Cook Time 10:00 Total Time 00:20 Serves 4

Ingredients

  • 4 large portobello mushrooms
  • 2 tablespoons olive oil, divided
  • 1-2 tablespoon chipotle adobe sauce (from canned chipotles), optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 large red onion, sliced
  • 2 large sweet bell peppers, sliced
  • 1 tablespoon lime juice
  • additional salt and pepper, to taste
  • For serving: tortillas, lettuce, guacamole, salsa and side of rice or slaw.

Directions

  1. Clean portobello mushrooms: Wipe off any excess dirt on the cap. Remove the stem and scoop out the “gills” under the cap and discard. Then slice to 1/4 inch pieces.
  2. Heat 1 tablespoon oil in a large heavy pan over medium high heat. Once hot and the mushrooms. Let the mushrooms cook until just tender and any liquid has evaporated, about 5 minutes.
  3. Remove from pan and set aside in a bowl. To the bowl chipotle adobo sauce, salt, cumin, and paprika.
  4. Meanwhile add remaining tablespoon oil to the pan and add onions and bell peppers and pinch of salt. Cook until just tender, about 5 minutes. And the mushrooms back to the pan and combine. Add lime and cook for 1 more minutes until heated through then remove from heat. Season to taste.
  5. Serve hot with desired sides!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Homemade Refried Beans

When you think of making homemade Refried Beans are you intimidated because the name makes it sound really complicated like there is deep frying involved? We’re going to let you in on a secret: making refried beans at home is so simple and well worth the (at most) 10 minutes it takes to make them. They are so much better than anything you can buy at a store pre-made! Our easy refried beans recipe makes a great addition to any Mexican inspired recipe, ranging from a spread in a layer dip, dolloped right on your taco or just dig in with tortilla chips! Oh, and it’s also gluten-free and vegan. Trust us, you need to make this ASAP!

bowl of healthy refried beans

Easy Homemade Refried Beans Recipe

The name refried beans is a little misleading as it makes you think that there is some sort of special deep frying happening twice with beans. But really refried beans means beans cooked twice! Homemade refried beans, with quality ingredients you control, is so much more flavorful and delicious than anything you can get store bought and it’s simply WORTH it to make. Plus, it takes less then 10 minutes! That’s so quick! And most of the ingredients are likely already in your pantry.

What do you need to make it

  • 2 tablespoons oil
  • garlic
  • chili powder
  • paprika
  • onion powder
  • salt and pepper
  • 1 can organic kidney beans or black beans
  • water or stock
  • lime
  • cilantro, for garnish (optional)
  • cheddar or cotija cheese, for garnish (optional)

vegan refried beans in dip

Why we use canned beans

In our refried bean recipe, we start with canned beans. There are a lot of good options for purchasing canned beans that don’t containing additives, so using this option makes homemade refried beans super quick. If you have homemade cooked beans and wanted to use them in this recipe, that is fine. Just make sure that if they have seasoning in them already you may need to adjust the seasoning called for in this recipe. Use about 1-1/3 cup beans (or 15 ounces if you have a scale).

Ways to use this healthy refried beans recipe

casserole that uses healthy refried beans

If you like this Mexican inspired recipe, check out these others:

Easy Homemade Refried Beans Recipe

Cook Time 00:08 Total Time 00:10 Yields 1 cup

Ingredients

  • 2 tablespoons avocado oil
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 14.5-ounce can organic kidney beans or black beans, rinsed and drained
  • ¼ cup water or stock
  • 1 teaspoon lime juice
  • cilantro, for garnish (optional)
  • 1/4 cup cheddar or cotija cheese, for garnish (optional)

Directions

  1. Heat oil in medium saucepan over medium heat. When hot add garlic and spices and let cook until fragrant, about 1 minute.
  2. Add the beans to the saucepan and ¼ cup water. Cover and let cook for 5 minutes.
  3. Take off heat and add lime juice. Mash to desired consistency using a potato masher or fork.
  4. Set aside until ready to use in recipe, or serve as a dip and top with cilantro and cheese.

Recipe Notes

  1. You can easily double this recipe to make a bigger batch! 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
 

Taco Chicken Salad

This healthy Taco Chicken Salad recipe is the perfect switch up from your classic chicken salad recipe. All the taco flavors you love, made into a great meal prep lunch recipe. Gluten-free and paleo-friendly, and a perfect, kid-friendly chicken salad! 

Taco Chicken Salad

This chicken taco salad recipe is a perfect spin on my favorite lunch. I made chicken salad weekly on Sundays for our meal prep to have for the next few days for lunch, and I simply love this spin on a classic chicken salad.

Serve this chicken salad over a salad, as lettuce wraps, in tortillas, as sandwiches, and so many other ways! It’s versatile, packed with veggies and protein, and a great lunch to prepare ahead of time! 

How many days can you keep homemade chicken salad?

I like to keep my homemade chicken salad for 3 to 5 days in the refrigerator! 

Taco chicken salad ingredients

Want other chicken salad recipes? Try these:

Chicken Taco Salad Recipe

Taco chicken salad lettuce wraps

Taco Chicken Salad

Prep Time 10 minutes Total Time 10 Yields 6

Ingredients

  • 2 cups shredded chicken (see notes)
  • 1-15 oz can black beans, rinsed and drained
  • 1/2  red onion, finely diced
  • 1 cup roasted red peppers, finely diced
  • 1/2 cup pickled jalepeño, finely diced
  • 1 cup romaine lettuce, finely sliced
  • Optional: Shredded cheddar cheese
  • Optional: 1/3 cup corn kernels 
  • 1/3 cup good quality mayonnaise
  • 1 tablespoon taco seasoning

Taco Seasoning

Directions

  1. In a large bowl add all ingredients except mayo and taco seasoning and combine.
  2. In a small bowl mix together mayo and 1 tablespoon taco seasoning and add to chicken mixture.
  3. Serve immediately or place in containers in refrigerator  for later.

Recipe Notes

  • For even more convenience, use a store-bought rotisserie chicken.
  • Want to make your own shredded chicken? Follow this recipe!
  • Omit beans for Whole30 Compliant.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Taco Salad

Looking for an easy weeknight meal? My go-to is this taco salad. It’s easy to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Plus, it’s made even lighter by using salsa as the dressing, one of my favorite things to do!

Taco Salad

Flavor town!

This past weekend I was in Austin, TX for the PaleoFX conference and hung out with so many amazing and inspiring authors and bloggers. Everyone was so sweet, and if you follow me on Snapchat and Instagram you definitely saw how much fun we had. Lots of laughs and we ate, A LOT. Austin has the best food ever! 24 Diner, Picnik, Snooze, Salty Sow, Chilantro, La Barbecue, Dolce Neve, Lick, Texas Coffee Traders, and so much more. I told you, we ate a lot!

AUSTIN TXPaleoFX 2016

Lots of love to these beautiful people: Cassy from Fed and Fit, Vanessa from Clean Eating with a Dirty Mind, Suzanne and Sean from Pastured Kitchen, Juli from PaleOMG, Anthony and Kat from We Are Primal Two, Ben and Jenni from The Urban Poser, Russ from The Domestic Man, Kristin from The Paleo AttorneyDiane from Balanced Bites, Tony of Kasandrinos Olive Oil, the Siete Foods family, and EVERYONE else who made this weekend so wonderful, and all of you who came and said hi!

 Now that I’m home, I’m eating light with this taco salad and getting ready for this upcoming weekend, my bachelorette party with my girlfriends! June is a crazy month, you guys!

Taco Salad

Taco Salad

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Taco Salad

Dig in and enjoy!

Taco Salad

Prep Time 15 min Cook Time 10 min Total Time 0:25 Yields 4

Ingredients

    Taco Meat

    Salad

    • 4 cups chopped romaine lettuce
    • 1 avocado, cubed
    • 2 cups diced cherry tomatoes
    • 1/4 red onion, finely chopped
    • 1/4 cup jalapeños
    • Optional: 1/2 cup grated cheddar cheese
    • Salsa, for dressing
    • Lime wedges, for garnish
    • Cilantro, for garnish
    • Chopped Scallions, for garnish

    Directions

    • In a small bowl combine the seasonings and mix the seasoning into the ground beef mixture.
    • Heat oil over medium heat in a skillet, and cook beef until browned, about 7 minutes. Add in salsa and mix to combine.
    • Strain extra juice out of the beef mixture and set aside, covered.
    • Assemble Salad: Place lettuce in bowls, top with taco meat, tomato, avocado, onion, jalapeños, cheddar if adding, and garnish with scallions and cilantro.
    • Serve immediately with salsa for the dressing.

    Recipe Notes

    • I also love this salad with sautéed onion and peppers!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    30-Minute Taco Soup

    I’m going to go ahead and say that a classic household favorite in most homes = tacos. It’s just a fact, you guys! Plus… topping options for everyone. You’ll satisfy even the pickiest eater, am I right? Let’s keep gearing up to back-to-school. A mug of taco soup + tortilla chips and your child’s favorite toppings = the perfect lunch box meal.

    30-Minute Taco Soup30-Minute Deconstructed Taco Soup

    30 minutes = Deconstructed Taco Soup, and It’s AH-MAZING.

    30-Minute Taco Soup

    30-Minute Taco Soup

    deconstructedtacosoup3

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