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When it comes to satisfying meals that pack a punch, Spicy Hatch Chili Tacos with Crunchy Cucumber Slaw stand out as a vibrant and delicious option. This dish beautifully combines the warmth of spicy hatch chiles with the refreshing crunch of cucumber slaw, making it an enticing choice for a variety of occasions. Whether you're planning a casual weeknight dinner, hosting a festive gathering, or simply craving a flavor-packed taco, this recipe caters to all. The balance of heat, freshness, and texture in these tacos is sure to delight your taste buds and impress your guests.

Hatch Chili Tacos with Cucumber Slaw

Looking for a taco recipe that brings bold flavors and refreshing textures? Try Spicy Hatch Chili Tacos with Crunchy Cucumber Slaw! This dish perfectly balances the heat of spicy hatch chiles with a crisp, zesty slaw made from cucumbers and carrots. Ideal for any occasion, from casual dinners to festive gatherings, these tacos are quick to prepare and packed with nutrients. Elevate your meal experience by using fresh ingredients and enjoy the vibrant taste of this delicious fusion dish.
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Ingredients
  

For the Tacos:

1 lb ground beef or turkey

1 cup hatch green chiles, roasted and chopped (fresh or canned)

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

8 small corn tortillas

1 cup shredded Mexican cheese blend

Fresh cilantro, roughly chopped, for garnish

For the Cucumber Slaw:

1 large cucumber, thinly sliced

1 cup red cabbage, finely shredded

1/2 cup carrots, shredded

Juice of 1 lime

1 tbsp apple cider vinegar

1 tsp honey or agave syrup

Salt and pepper to taste

Instructions
 

Prepare the Cucumber Slaw:

    - In a large bowl, combine the thinly sliced cucumber, shredded red cabbage, and shredded carrots.

      - In a separate small bowl, whisk together the lime juice, apple cider vinegar, honey, and a pinch of salt and pepper until well mixed.

        - Pour the dressing over the vegetable mix and toss until everything is evenly coated. Let the slaw marinate for at least 15 minutes, allowing the flavors to meld while you prepare the tacos.

          Cook the Taco Filling:

            - Heat a large skillet over medium heat and add the ground beef or turkey. Cook, stirring occasionally, until browned and completely cooked through, breaking it apart with a spatula as it cooks.

              - Once the meat is browned, stir in the chopped hatch green chiles, ground cumin, smoked paprika, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix well and continue cooking for an additional 5 minutes, until everything is heated through and aromatic.

                Warm the Tortillas:

                  - In a separate dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side. They should be slightly toasted and pliable; keep them warm in a clean kitchen towel.

                    Assemble the Tacos:

                      - On each warmed tortilla, spoon a generous portion of the hatch chili meat mixture. Top with a handful of shredded Mexican cheese and a generous portion of the crunchy cucumber slaw.

                        - Finish the tacos with a sprinkle of freshly chopped cilantro.

                          Serve:

                            - Serve the tacos immediately, accompanied by extra lime wedges for squeezing over the top and your favorite salsa for added flavor.

                              Prep Time, Total Time, Servings:

                                25 minutes | 35 minutes | Serves 4