Shredded beef tacos with spicy cabbage slaw
Beef second courses
Mexican cuisine
Growing up in rural Maine, my exposure to Mexican food was limited to Taco Day at school. Hard shells that were more like cardboard than actual food, chopped up iceberg lettuce, flavorless tomatoes and El Paso-seasoned ground beef. And I LOVED them. <br /> <br />So, when I arrived in California after college, it was like I had died and gone to heaven. Taquerias on every corner. I found my favorite little spots that used only the freshest and most flavorful ingredients. And quickly became a regular. <br /> <br />Nowadays, I am creating my own tacos at home. And they look NOTHING like the tacos of my childhood. This recipe that I have created is full of fresh, light and naturally flavorful ingredients – much like the tacos that I get from my favorite spot down the street.
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