Hard Shell Beef Tacos with Cabbage

Egg Free, Gluten Free, Nut Free, Oat Free, Soy Free, Sugar Free

505 Calories | 34g Protein | 26g Carbs | 29g Fat | 4g Fiber | 3g Sugar

20 minutes | 4 servings

The seasoned beef is savory with just the right amount of spice from the chili powder, while the tangy lime-dressed cabbage slaw adds a bright, crunchy contrast to every bite.

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Why You'll Love This

These tacos deliver everything you want from a weeknight dinner. You get that classic hard-shell crunchy beef taco topped with melted cheddar cheese with a lime cabbage slaw to finish it all coming together in under 20 minutes. This is the perfect meal for chaotic weeknights when you need something fast but still substantial and flavorful.

The Nutrition Profile

This recipe delivers 34 grams of protein per serving, which is quite a bit for a quick weeknight meal. As we age, our bodies need more protein to maintain muscle mass and support overall strength. The extra lean ground beef provides that protein along with iron and B vitamins.

The lime-cabbage slaw adds fiber and vitamin C and 4 grams of fiber, making this a balanced meal that keeps you satisfied. The combination of protein and fiber means you're getting steady fuel rather than a quick spike and crash.

Finally, the cheddar cheese adds calcium, which becomes increasingly important for bone health as we move through the stages of menopause, and enough vitamin D to aid in absorption.

Overall, you’re getting 34g of protein, 4g of fiber, 3g of sugar from natural sources, and 505 calories per serving. That’s a complete meal. Plus, it’s a taco. Who doesn’t love tacos?

The Ingredient List

The beauty of this recipe is that you probably have most of these ingredients already. The cabbage slaw uses a mix of purple and green cabbage for color and crunch, but you can use whatever cabbage you have on hand or even grab a bag of pre-shredded coleslaw mix to make it even easier.

The beef is seasoned simply with chili powder and tomato paste, creating a flavorful filling without needing a dozen spices.

For substitutions, swap the ground beef for ground turkey or chicken if you prefer lighter meat or if beef doesn't sit well with you anymore.

If dairy is giving you trouble, skip the cheese or try a dairy-free alternative.

Not a fan of hard shells? Use soft tortillas instead or make it a bowl and forego the shell entirely.

The cilantro topping is optional but adds a fresh finishing touch if it doesn’t taste like soap to you.

The Practical Stuff

Storage is straightforward with this one. Keep the cooked beef separate from the cabbage slaw in airtight containers in the fridge for up to three days. This separation is key because the slaw stays crispy when stored on its own, and you can assemble fresh tacos whenever you're ready to eat. This makes it perfect for meal prep when you have the energy. Just warm the beef, grab your shells, and assemble.

No special equipment needed beyond a basic pan and a bowl.

The Method

Start with the cabbage slaw so it can sit while you cook the beef.

Combine your thinly sliced purple and green cabbage in a bowl with fresh lime juice, salt, and pepper. Here's the trick: massage the cabbage with your hands for a minute or two. This softens it up and helps the flavors meld together. Set it aside while you move on to the beef.

Heat a pan over medium heat and add the ground beef, breaking it up with a spatula as it cooks. Once it starts to brown, add the chili powder and tomato paste. Keep breaking up the meat and stirring everything together until the beef is fully cooked and nicely browned, about seven to eight minutes total. The tomato paste adds depth and helps the seasonings stick to the meat.

While the beef finishes, warm your taco shells according to the package directions. Once everything is ready, it's just assembly time. Divide the seasoned beef between your shells, top with the tangy cabbage slaw, and finish with shredded cheddar cheese.

Why This Works

Tacos nail the trifecta of what makes a weeknight meal actually work: they're fast, tasty, and satisfying. The crunch of the shells and slaw against the savory beef hits all the right notes, while the protein and fiber keep you full without feeling heavy.

Plus, when you can get dinner on the table in 20 minutes using mostly ingredients you already have. That's a win in anyone’s book but especially for those of us running on fumes thanks to perimenopause shenanigans.

Bottom line, this is a straightforward meal that just works, no matter what menopause is throwing at you.

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