Connie’s kitchen: A new twist on your tacos

Connies KitchenBy Connie Emmons

I recently participated in the Wine On The Water Event held at Volunteer Landing. This is an annual event that brings large numbers of people wanting to sample your food and wines. I talked with Chef Warren Davis from Sysco and he had a great idea. Cowboy tacos! He had the idea of beef brisket inside and I came up with a new slaw recipe to go in them. They were a hit and afterward I also tried the slaw with a chicken filling as well  The slaw goes with virtually any meat,  You can spice it up even more by adding a bit more jalapeno’s or any other spicy pepper.

Southwest slaw

1 head cabbage shredded

1 teaspoon celery seed

1 cup shredded carrot

1 jalapeno diced

jest from one lime

juice from 1–2 limes

1 tablespoon citrus basil rub

1/2 cup sugar

1/2 teaspoon salt

1/2 cup white vinegar

3/4 cup vegetable oil

In a saucepan, bring to a boil the sugar, salt, vinegar, oil, celery seed and citrus rub. Add lime zest and juice then pour over cabbage and carrot.  Marinate for at least 6 hours in the refrigerator.

Fill soft flour tortillas with meat and top with slaw mixture, fold in half and serve.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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