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Recipe: Beef Tacos With Southwest Coleslaw

beef wraps

1 pound beef steak, thinly sliced against the grain
1 tablespoon garlic, minced
½ teaspoon ground pepper
2 cups cabbage (green, red, or both), shredded
½ cup frozen corn
½ cup red onion, thinly sliced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white vinegar
1 tablespoon prepared mustard
2 teaspoons honey or agave
½ teaspoon sea salt
¼ teaspoon red pepper flakes
¼ teaspoon chili powder
8 low-carb whole-wheat tortillas
*2 avocados, seeded and cubed or sliced
Hot sauce (optional)

Makes 8 tacos
Nutrition Facts (per taco)
Calories: 328
Protein: 15 g
Carbs: 20 g
Fat: 18 g
Fiber: 12 g

In a small bowl, mix the mayonnaise, vinegar, mustard, honey, sea salt, red pepper flakes, and chili powder. Add the cabbage, corn, and red onions, and toss together. Refrigerate until ready to serve. Generously spray a large skillet with cooking spray. Add the steak, garlic, and pepper. You may lightly salt if you like. Cook until it reaches the desired level of doneness, turning the meat at least once. Heat each tortilla in a dry skillet for a few seconds, flipping it to warm both sides, then assemble taco with all ingredients.

*Can be gluten-free if wheat is an issu

by Janice Neveux

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