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Upside Down Taco

For the slaw base:

  • 1 pound shredded coleslaw mix

  • 1 cup finely chopped cilantro

  • 3 medium scallions, thinly sliced

  • 2 medium limes, finely zested and then juiced (keep zest and juice separate)

  • 1/3 cup olive oil

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • Kosher salt

  • Freshly ground black pepper


For the toppings:

  • 1 (15-ounce) can black beans, drained and rinsed

  • 2 cups cooked pulled pork or carnitas, warmed

  • 1 avocado, sliced

  • 1 cup coarsely crushed tortilla chips


  1. Place the coleslaw mix, cilantro, scallions, and lime zest in a large bowl and toss together. Whisk the lime juice, olive oil, cumin, and chili powder together in a small bowl. Drizzle over the coleslaw and use tongs or your hands to toss thoroughly. Season with salt and pepper as needed.

  2. To build the bowls, fill large bowls with the slaw base, then top with a spoonful of black beans, a scoop of pulled pork or carnitas, slices of avocado, and a handful of crushed tortilla chips. Toss, if desired, and serve.


Make ahead: The slaw base can be made and stored in an airtight container in the refrigerator for up to 3 days.

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