These veggie tacos pack a flavour punch with a pickled slaw, coconutty corn purée and a fresh green mayo all topped with crispy corn fritters. There a quite a few elements to this recipe ...
The listing highlights some of Mexico’s better-known taco types, including anything from birria, al pastor, carnitas, fish, breakfast tacos, and asada, to tacos de canasta, exotic meats ...
Croutons, bacon bits, ground beef, too much cheese, and creamy salad dressing can all be worrisome ... dense ones like kale and spinach. Cabbage is another healthier substitute for some salad ...
Shred all and stir back in, season with salt and pepper to taste. For the slaw: In a large bowl, whisk the mayo, sriracha, lime juice and salt. Stir in the coleslaw and serve over tacos.