Grilled Vegetable Tacos with Cilantro Lime Slaw
corn and black bean salsa
With the leftover grilled vegetables ready to go from Monday night's meal, all you need to complete these tacos is to toss together a flavorful slaw and quick corn and black bean salsa!
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Ingredients
Grilled Vegetable Tacos:
- Leftover grilled vegetables (from Mon) - ~3 cups
- Tortillas (6" / 15 cm), corn or flour - 8
- Sriracha or hot sauce (opt) - for serving
Cilantro-Lime Slaw:
- Cilantro, fresh - 1/2 bunch , chopped
- Napa cabbage (sub coleslaw mix) - 4 oz , thinly sliced
- Limes, juice - 2
- Sugar - 2 tsp
- Cooking oil - 1 Tbsp
Corn and Black Bean Salsa:
- Cilantro, fresh - 1/4 bunch , chopped
- Jalapeños - 1 , seeds removed, chopped
- Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 1/2 cups
- Black beans (1 can = 14 oz / 397 g) - 1 can , drained and rinsed
- Limes, juice - 1
- Rice vinegar - 2 tsp
- Cooking oil - 2 tsp
Prep
- Cilantro (for slaw and salsa) - Prep as directed. (Can be done up to 3 days ahead)
- Make corn salsa - Corn / Jalapenos - Prep as directed. Rinse and drain black beans. Combine corn, jalapenos, black beans, cilantro (just salsa's portion), lime juice, vinegar and cooking oil. Season with salt and pepper. (Can be done up to 3 days ahead)
- Dress slaw - Thinly slice cabbage. Toss with cilantro, lime juice, sugar and cooking oil. Season with salt and pepper. (Can be done up to 1 day ahead)
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Make
- Reheat leftover vegetables from Monday in the microwave. Cover tortillas with a slightly damp paper towel and warm in the microwave ~10 seconds.
- Assemble tacos by topping tortillas with vegetables, slaw and corn salsa. Finish with sriracha or other hot sauce if you like a little extra spice!
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