"Curtido Tacos

By RoketJSquerl

When you make curtido, you put your veggies in your taco, and it's the most delicious taco you'll eat. It's the crunch, acid, and spice your taco needs

Ingredients

• 1 small head green cabbage, sliced very thinly or grated
• 4 carrots, grated
• 1 medium onion, thinly sliced and cut about 1" (2.5 cm) long
• 2 fresh jalapeño peppers, diced and seeded, or 1 to 2 cloves garlic, minced
• 2 tsp (12 g) fine Himalayan salt
• 2 tsp (4 g) dried oregano
• 1/2 cup (120 ml) filtered water
• 1/2 cup (120 ml) apple cider vinegar

Details

Adapted from forageddish.com

Preparation

Step 1

Directions:

In a large, nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is, you may need to add a bit more vinegar and water. Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Serve a generous portion alongside Pupusas con Chicharrón o “Queso” (page 63 of the Latin American Paleo Cooking cookbook)
Store in an airtight container in the fridge for up to 3 to 4 days.
AIP compliant: Simply omit the jalapeño peppers and substitute minced garlic.