Cecina Cabbage Salad Tacos

Ingredients

• 0.5 Cabbage (shredded)
• 0.5 Onion (cut into small square pieces)
• 1 Tomato (cut into small square pieces)
• Cilantro leaves (a handful, chopped)
• 1 Avocado (cut into small square pieces)
• 5 oz Queso panela (cut into small pieces)
• 2 Limes (juiced)
• Salt (to taste)
• 4 Chilis piquín (optional)
• Oregano leaves (a pinch)
• 1 lb Cecina meat (thinly sliced salted beef steak)
• Salsa de arbol (for topping)

Steps

1. 1

   Shred half a cabbage into a large mixing bowl.

2. 2

   Chop half an onion and one tomato into small square pieces and add them to the bowl.

3. 3

   Chop a handful of cilantro leaves and add them to the mixture.

4. 4

   Cut a whole avocado into small square pieces and add it to the salad.

5. 5

   Cut 5 ounces of queso panela into small pieces and add to the bowl.

6. 6

   Squeeze the juice of two limes over the salad.

7. 7

   Add salt to your liking, four optional chiles piquines, and a pinch of oregano leaves.

8. 8

   Mix all the salad ingredients together until well combined.

9. 9

   Cook the cecina meat (steak) according to preference (typically quickly seared in a pan as it is very thin).

10. 10

    Assemble the tacos by placing the cooked cecina on a plate (or in a low-carb tortilla if desired), topping it generously with the prepared cabbage salad and some salsa de arbol.

Notes

Cecina is a thinly sliced, salted, and dried beef found at Mexican markets. This recipe is naturally low-carb and keto-friendly. The author notes it is also delicious with cactus (nopales).

Nutrition per serving

• main
• keto
• low-carb
• mexican
• tacos
• salad
• gluten-free
• dinner