Using Leftovers: Warm Cabbage Taco Salad
Turn your leftovers into a tasty meal with this easy warm cabbage taco salad recipe. Plus, it's a great way to get in your veggies!
Ingredients
- ¼ head of green cabbage shredded (~200g)
- 4 oz leftover cooked taco meat
- 10 grape tomatoes halved
- ½ oz 14g fancy shredded Mexican cheese blend
- Fresh or dried cilantro for garnish
Instructions
- Heat a non-stick skillet over medium-high heat.
- Layer in the cabbage, meat and tomatoes.¼ head of green cabbage, 10 grape tomatoes
- Let it cook for a minute before tossing.
- Toss every minute or two until the cabbage wilts to your desired doneness and the taco meat warms through. I cook mine for 5 minutes max.4 oz leftover cooked taco meat
- Pile on a plate, top with cheese and cilantro.½ oz 14g fancy shredded Mexican cheese blend, Fresh or dried cilantro for garnish
Nutrition
Calories: 363kcalCarbohydrates: 18gProtein: 32gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 93mgSodium: 210mgPotassium: 755mgFiber: 7gSugar: 11gVitamin A: 1706IUVitamin C: 96mgCalcium: 190mgIron: 4mg
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