Southwest Beef Tacos with Veggie Ribbon Slaw

These Southwest Beef Tacos are a vibrant twist on taco night. Instead of traditional cabbage slaw, we use a vegetable peeler to create thin ribbons of carrot and zucchini, which are quickly marinated in a tangy vinaigrette with Southwest spices. The result is a crunchy, refreshing topping that perfectly complements the savory seasoned beef.

The beef is cooked in one pan with chili powder and a custom Southwest spice blend, then finished with a touch of butter and beef stock concentrate for richness. A simple lime crema adds a cool, creamy finish. Serve these tacos with warm flour tortillas and extra lime wedges for a meal that’s both fun and satisfying.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Using the same peeler, shave zucchini lengthwise into thin ribbons.
2. In a large bowl, combine carrot ribbons, zucchini ribbons, 2 tablespoons red wine vinegar and 1 tablespoon olive oil. Season with salt, pepper and 1 teaspoon Southwest spice blend. Set aside to marinate, stirring occasionally, until ready to serve.
3. Zest limes until you have 2 teaspoons zest; quarter the limes. In a small bowl, combine sour cream, juice from 4 lime wedges and lime zest to taste. Season with salt and pepper.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add ground beef, chili powder, scallion whites, remaining Southwest spice blend, salt and pepper. Cook, breaking meat into pieces, until browned and cooked through, 6-8 minutes. Drain off any excess oil from the pan. Add beef stock concentrates, ⅓ cup water and 2 tablespoons butter. Stir until thoroughly combined and butter has melted.
5. Wrap tortillas in damp paper towels and microwave on high until warmed through, 1-2 minutes.
6. Fill tortillas with beef and marinated veggies. Dollop with lime crema. Garnish with scallion greens. Serve with remaining lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground turkey, chicken or a plant-based crumble would work well. Adjust cooking time as needed.

How do I store leftovers?

Store the beef, slaw and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble fresh tortillas.

Can I make the veggie slaw ahead of time?

Absolutely! The slaw can be prepared up to a day in advance. Keep it refrigerated and toss again before serving.