Recipe courtesy of Edwina Gadsby, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
Yield: 4-8 servings
tablespoons fresh lime juice
tbsp. rice vinegar
tablespoons olive oil
cups coleslaw mix with carrots
c. red onion, thinly sliced
c. cilantro leaves
ounces feta cheese, crumbled and divided
ounces package of refrigerated roast beef au jus
chipotle, packed in adobo sauce, seeded and minced, plus 1 tablespoon adobo sauce
vegetable oil, for frying
oz can refried black beans, heated until warm
ripe Hass avocados, sliced
Whisk together lime juice, vinegar and oil in medium bowl. Add coleslaw mix, onion, cilantro and 2 ounces feta cheese; toss to combine. Refrigerate until serving.
Heat beef according to package directions. Drain beef slightly and place in small bowl. Using two forks, pull the beef into bite-size shreds. Stir in chipotle and adobo sauce.
Pour oil to a depth of 1-inch in large skillet and heat until medium-hot. Fry tortillas until crisp and lightly browned, about 1 minute per side. Drain on paper towels.
To assemble, spread each tortilla with refried beans and cover with 1/8 of the beef mixture. Top with an equal portion of the feta slaw and avocado slices. Add salsa, if desired, and sprinkle with remaining feta cheese.
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