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Categories:
rice wine vinegar wasabi shredded white cabbage red onion avocado sambal tomatoes fresh cilantro salt bison meat beef tortillas
Viewed: 35 - Published at: a year agoIngredients
- 1/4 cup rice wine vinegar
- 1 tablespoon prepared wasabi
- 1 cup shredded white cabbage
- 1/2 cup quartered and thin sliced red onion
- 1 avocado
- 1 tablespoon sambal or other Asian chili paste
- 1 cup diced tomatoes
- 1/4 cup fresh cilantro leaves
- Salt
- 1 1/4 pounds pulled bison meat (braised flank steak)
- 1 cup beef or chicken stock
- Eight 6-inch tortillas
Method
- For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions.
- Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour.
- This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables.
- Once marinated, we will hold the slaw until building the tacos.
- For the dressing: Slice the avocado in half, remove the seed and scoop the "meat" of the avocado into a small mixing bowl.
- Next, with a spoon, mash the avocado until smooth.
- Add the sambal, tomato, cilantro and salt to taste.
- Mix well, then cover and hold until serving.
- For the bison: Warm the pulled meat with the stock in a saucepan over medium-high heat until warmed.
- Once warm, remove from the heat, discard any remaining liquid and keep the meat warm to build the tacos.
- Construction: Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla.
- Then add the bison and finish with 1 tablespoon tomato avocado dressing.
