Tacos have been ingrained in me at a very young age. I remember it was a quick, easy meal for my mom but I remember having them on Friday nights. When my sister and I lived together after college, we still made it the same way our mom did...probably the only meal we ever 'cooked'. :-)
I was glad to see the recent trend towards taco bars. A place that served a beer/glass of wine and a taco would be high on my list! Seriously! The only thing I'm not convinced of in this recent trend is to put things like spaghetti and meatballs in a taco, but the thought got me digging. I've always wanted to find a good fish taco recipe (still crave them from the west coast). I didn't come across any that is easy to do mid-week, but I did come across this BBQ one that sounded really interesting so I had to give it a try.
From Better Homes and Garden Cook Book:
Beef and Cabbage Wraps (aka BBQ Tacos)
8 8in flour tortillas
12oz lean ground beef
1/2 C chopped onion (1 medium)
2 C packaged shredded cabbage with carrot (coleslaw mix)
1 C frozen corn kernels
1/2 C bottled BBQ sauce
1. Wrap tortillas tightly in foil and heat in oven at 350 for 10 minutes....or just wrap them in damp paper towel and through them in the microwave for 30 seconds.
2. For the filling, in a large skillet cook the meat and onion until meat is brown and onion is tender. Drain off the fat. Stir cabbage mix and corn into mixture. Cover and cook for 5 minutes until vegetables are tender, stirring once. Stir in BBQ sauce and heat through.
3. Spoon 1/3 cup of filling into center of tortilla and roll them up!
Family Factor: surprisingly, Sean did like these (not something I thought we would enjoy)
Stomach Factor: depends on the heat of your BBQ sauce
Time Factor: really easy to get on the table for a week night
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