Baked Soft Tacos and Green Apple Slaw

I love tacos (who doesn’t?). They’re SO easy, I usually have all the ingredients, and they’re just plain good. These soft tacos are a perfect mix of both worlds– they bite like a soft taco, but hold together like they have a crunchy shell. There’s nothing I hate more than working through my soft taco, and it breaks before I get to the end. Tacos were not made to eat with a fork and knife!

WHAT KIND OF TORTILLA SHOULD I USE?
I prefer grain-free (Seite Foods Cassava Flour), but you could use corn or flour as well. With grain-free or corn, I would suggest giving them a quick fry in a pan (see recipe instructions), to make them more pliable and less likely to break while filling and folding.

When they’re fresh out of the oven, carefully open the taco shell and add in your favorite toppings. I usually go for some diced tomato, Homemade Salsa, crema (sour cream mixed with some lime juice), and chopped cilantro. I love serving these alongside some refried beans, and of course my bright green apple slaw. Chandler and I can eat about 2 or 3 tacos a piece, so this makes a great dinner with just enough for a serving of leftovers.

Print Recipe

Baked Soft Tacos with Green Apple Slaw

Total Time30 minutes mins

Servings: 3

Ingredients

For the Taco Seasoning*

• 3 tbsp chili powder
• t tbsp cumin
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp salt

For the Tacos

• 1 lb ground beef
• ¼ c Shredded Mexican cheese
• 8 tortillas I use Seite Foods Grain-Free Cassava Flour
• 1 tbsp olive oil

For the Slaw

• 2 c coleslaw mix
• ½ Granny Smith apple cut into thin match sticks
• 2 tbsp mayonaise I use avocado oil mayo
• 1 tbsp apple cider vinegar

Instructions

For the Seasoning

• Mix together all seasoning ingredients in a small bowl until combined. Set aside.

For the Tacos

• Preheat oven to 350°.
• Add ground beef to medium skillet over medium high heat.
• Cook until beef is browned through (about 5-8 minutes), then strain off extra fat.
• Add beef back to skillet along with two tablespoons of seasoning mixture and mix to combine. Set aside until shells are ready to fill.
• In a separate pan, heat one tbsp olive oil over medium high heat.
• While oil is heating, prep a sheet pan by covering with a sheet of parchment paper.
• Once oil is hot, add one tortilla at a time to oil, frying for about 15 seconds each side. This will make the tortillas more pliable when filling. DO NOT over cook at this stage! It's okay if the edges get a little crisp, but the tortilla needs to be foldable.
• As each tortilla is finished frying, transfer to baking sheet to be filled.
• Add about 2 tbsp of meat and 1 to 2 tsp of cheese to the tortilla, and fold in half like a taco.
• Repeat until all eight tortillas are fried and filled. If you have any leftover filling, just add it evenly to the already made tacos.
• Place on the middle rack of the oven at 350° for 15 minutes, or until edges look golden brown and crispy.
• Carefully open each taco to stuff with your favorite toppings! Serve with beans and my green apple slaw.

For the Slaw

• Prep the slaw while tacos are in the oven.
• To cut apple into match sticks: Start by cutting 4 large slices around the core to remove the core. You only need 1/2 the apple, so save the other 2 for snacking later (or making more slaw!). Take one of the apple slices and place it on your cutting board with the skin facing up. Proceed to make top-to-bottom ¼ inch cuts across the slice. Line the slices back up and flip them on their side in a single stack. Starting with the flat edge, and working your way to the rounded edge of the stack, make ¼ cuts across again, resulting in long, thin slices. Repeat with the other apple slice.
• In a medium sized bowl, add the sliced apples, slaw mix, mayonnaise, and apple cider vinegar. Stir to combine thoroughly.
• Keep in the fridge until ready to serve.

Notes

*This makes way more than you need. Save in an airtight container or ziplock bag for up to two months in your pantry.