Cabbage crunch taco bowls are simple, delicious, and a versatile meal. This meal is a family dinner because it is a great option for parents who are looking to put a healthy meal on the table that everyone will eat and is also suitable for lunch.
These cabbage crunch taco bowls take less than 20 minutes to prepare from start to finish. It is also a healthy, low-carb and gluten-free meal. In the article, I have provided you with some ingredient alternatives to reduce the fat content of the meal if you wish.
To prepare these taco bowls, simply brown the meat in a skillet with a blend of taco seasoning until cooked. While the meat is cooking, chop up a generous amount of green and purple cabbage. Finally, place the taco meat on top of the crunchy cabbage, and top with your favorite fresh toppings (This meal is already highly customizable).
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Ingredients
Yield: 4 Servings
- Lean ground beef – 1 pound
- Taco Seasoning – 2 tablespoons
- Water – 1/4 cup
- Green Cabbage – 3 cups, shredded
- Purple Cabbage – 2 cups, shredded
- Cherry Tomatoes – 1 cup, halved
- Sweet Corn – 1/2 cup (canned or frozen)
- Fresh Cilantro – 1/4 cup, chopped
- Olive oil – 1 tablespoon
- Lime – 1 medium (Cut into wedges)
Suggestions & Alternatives:
- Healthy – Use lean ground turkey or ground chicken breast meat instead of beef to reduce the fat content, and top your bowl with a small scoop of plain Greek yogurt instead of sour cream.
Easy Cabbage Crunch Taco Bowls Recipe
Seasoned ground beef sits atop a crunchy bed of green and purple cabbage, garnished with corn, tomatoes and cilantro. A quick meal to prepare, taking only 20 minutes, healthy and very filling.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 3 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup sweet corn, canned or frozen
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 medium lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and break it apart with a wooden spoon or spatula. Cook, stirring often, until the beef is fully browned and no pink remains.
- Sprinkle the taco seasoning over the beef, then pour in the water. Reduce the heat to low and let it simmer for 3 to 5 minutes.
- While the meat is simmering, divide the shredded green and purple cabbage evenly between four serving plates.
- Spoon the hot taco beef over the cabbage in each bowl.
- Top each bowl with cherry tomatoes, sweet corn, and cilantro.
- Serve immediately with lemon slices on the side and enjoy.
Notes
My advice to you, if you want to reduce the fat content in this meal, is to use lean ground turkey or ground chicken breast instead of beef.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 350Saturated Fat: 6gUnsaturated Fat: 12gCholesterol: 102mgSodium: 648mgCarbohydrates: 33gFiber: 9gSugar: 13gProtein: 38g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.