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Beet Slaw + Cilantro Cream Tacos

by evh on March 23, 2015

Beet Slaw + Cilantro Cream Tacos | LocalSavour.com

Beet Slaw + Cilantro Cream Tacos ~ Do you have it? I sure do. Spring fever has struck and I couldn’t be happier to let it take hold. The birds seem to be singing a bit louder, the blue bonnets are starting to line the highways, and the farmers market produce is getting a bit brighter. To stay with the bright and light theme, I made some lighter-styled tacos this week. Grated beets tossed in with some sweet shredded carrots, crumbled salty cheese with a fresh and creamy cilantro dressing, served on top of a corn tortilla make for a delicious taco night, easy weeknight meal, meatless Monday or even better … all of the above. Go frolic, get outside if you can, gaze upon the colorful landscape that’s popping up throughout the country –– slowly in the north (sorry but it will happen soon!) –– gather your friends and let the good spring times begin.

Beet Slaw + Cilantro Cream Tacos | LocalSavour.com

Colorful mealtime planning.

Beet Slaw + Cilantro Cream Tacos | LocalSavour.com

Shred or grate it all up together.

Beet Slaw + Cilantro Cream Tacos | LocalSavour.com

You must add in some diced jalapeño ~ remove the seeds if you can’t handle a lot of heat ~ but just a touch will be good for you.

Beet Slaw + Cilantro Cream Tacos | LocalSavour.com

Add in your creamy cilantro.

Beet Slaw + Cilantro Cream Tacos | LocalSavour.com

Assemble and dive into these tacos.

Beet Slaw + Cilantro Cream Tacos
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Servings Prep Time
6-8 servings 10-15 minutes
Servings Prep Time
6-8 servings 10-15 minutes
Beet Slaw + Cilantro Cream Tacos
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6-8 servings 10-15 minutes
Servings Prep Time
6-8 servings 10-15 minutes
Ingredients
  • 3 medium beets grated
  • 2 large carrots grated
  • 1 cup cotija or feta cheese crumbled
  • 1 medium jalapeno seeds removed (if desired) - minced
  • 1 cup fresh cilantro chopped
  • 1/2 cup sour cream
  • 1 medium lime juice
  • 1/2 teaspoon kosher salt
  • 8 small corn tortillas
Servings: servings
Units:
Instructions
  1. Place grated beets, carrots, cheese, and minced jalapeno into a large bowl and set aside.
  2. In a small bowl combine sour cream with cilantro, lime juice, and salt and mix well. Pour this mixture over the bowl with grated beets and mix together well. Once combined use a spoon to place about a 1/4 -1/2 cup of the mixture onto a tortilla. Continue the process until all of the tacos are made and serve.
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