Martha Stewart Beef and Cabbage Tacos

Martha Stewart beef and cabbage tacos take 20 minutes and a pound of ground beef, red cabbage and lime to make a zesty, spicy taco filling. Save this quick weeknight dinner for taco night, family dinner or a casual cookout, because it all cooks in one skillet.

Cook the beef over high heat for the full 7 minutes without crowding it, so it browns instead of steaming in the lime juice. Skip that browning and the filling turns gray and soft, with none of the deep flavor the cabbage needs to stand up to.

Martha mixes the lime zest, lime juice, garlic and red-pepper flakes right into the raw beef before it ever hits the pan. That means every bite is seasoned through, and the cabbage wilts into the browned meat for just 2 to 4 minutes, so it keeps some bite.

Martha Stewart Beef and Cabbage Tacos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking timeminutes

Calories

480

kcal

Spicy, lime-brightened beef browns hard in a hot skillet, then red cabbage wilts into it for a filling that stays a little crisp. Spooned into warm tortillas with creamy avocado and sour cream, it eats fresh and rich at once.

Ingredients

• 1 pound ground beef (80 percent lean)
  

• 1 teaspoon grated lime zest and 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
  

• 2 tablespoons fresh lime juice
  

• 1/2 teaspoon red-pepper flakes
  

• 1 tablespoon minced garlic (from 2 cloves)
  

• Coarse salt
  

• 1/2 head red cabbage, shredded (3 cups)
  

• 8 6-inch corn or flour tortillas, toasted
  

• Sliced avocado, sour cream, and pickled jalapenos, for serving
  

• Lime wedges for serving
  

Directions

• Season the beef: Mix 1 pound ground beef with the lime zest, lime juice, 1/2 teaspoon red-pepper flakes, 1 tablespoon minced garlic and 1 teaspoon salt in a large bowl. Work it together until everything is evenly spread through the meat.
• Brown the beef: Heat a large nonstick skillet over high heat, then add the beef mixture. Cook, stirring occasionally, for about 7 minutes until it is nicely browned.
• Wilt the cabbage: Add the shredded red cabbage to the skillet and season it with salt. Cook, stirring occasionally, for 2 to 4 minutes more, until the cabbage is wilted but still has some bite.
• Toast the tortillas: Toast the 8 corn or flour tortillas while the filling finishes, so they are warm and pliable. A dry skillet or open flame works, just until they pick up a few brown spots.
• Fill and serve: Fill the tortillas with the beef and cabbage mixture. Then top with sliced avocado, sour cream and pickled jalapenos, and serve with lime wedges on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works in the same amounts, though both are leaner and can dry out. Add a teaspoon of oil to the skillet and cook until no pink remains, which takes about the same 7 minutes.

How long do leftovers keep?

Store the cooked beef and cabbage filling in an airtight container in the fridge for up to 3 days. Keep the tortillas and toppings separate, and reheat the filling in a skillet over medium heat so it doesn't turn mushy.

Can I make the filling ahead of time?

You can mix the raw beef with the lime, garlic and pepper flakes up to a day ahead and keep it covered in the fridge. Cook it right before serving, since the cabbage tastes best freshly wilted.

Do I need a nonstick skillet?

A large cast iron or stainless steel skillet works too, as long as it is preheated over high heat. Add a splash of oil so the beef doesn't stick while it browns.

What's the most common mistake with these tacos?

Overcooking the cabbage is the big one, because it turns watery and limp past 4 minutes. Pull the pan off the heat as soon as the cabbage wilts, and serve right away.