# The Ingredients You'll Need:
→ Cabbage
01 - 1 medium green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste
→ Tacos & Toppings
07 - 8 small corn tortillas
08 - 1 cup shredded purple cabbage
09 - ½ cup diced tomatoes
10 - ¼ cup finely diced red onion
11 - 1 ripe avocado, sliced
12 - ½ cup fresh cilantro leaves
13 - ⅓ cup crumbled queso fresco (optional)
→ Sauce
14 - ⅓ cup Greek yogurt or sour cream
15 - 1 tablespoon lime juice
16 - 1 teaspoon hot sauce (optional)
17 - Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove any wilted outer leaves and slice the cabbage into 1-inch thick rounds.
03 - Place cabbage rounds on the baking sheet; brush both sides with olive oil and sprinkle smoked paprika, cumin, garlic powder, salt, and pepper evenly over them.
04 - Using the bottom of a glass or jar, gently press each cabbage round to flatten slightly for even roasting.
05 - Roast in the oven for 25 minutes, flipping halfway through, until edges are crisp and golden.
06 - While the cabbage roasts, warm the corn tortillas in a dry skillet or microwave until soft and pliable.
07 - Combine Greek yogurt, lime juice, hot sauce, salt, and pepper in a small bowl, mixing thoroughly to form the sauce.
08 - Place a crispy cabbage piece on each tortilla, then top with shredded purple cabbage, diced tomatoes, red onion, avocado slices, cilantro leaves, and queso fresco if using. Drizzle with sauce to finish.
09 - Serve immediately with optional lime wedges for garnish.
