YUM! These were so good and ended up definitely being worth the effort make the taco shells myself. The feta-lime slaw added a really light, flavorful, fresh taste. I've already used it as a topper for tostadas and shrimp tacos and it was perfect for those as well.
15 oz. can black beans, drained
1/2 teaspoon cumin
1/2 teaspoon garlic powder
5 teaspoons olive oil, divided
1 lime, juiced
2 cups premade coleslaw mix
2 green onions, green part only
1/3 cup cilantro, chopped
8 corn tortillas
1/2 cup feta
Place beans, cumin and garlic powder in a bowl and partially mash. In a separate bowl, combine coleslaw mix, green onions, cilantro, lime juice, feta and 2 teaspoons oil. Season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add tortillas and heat for 1 minute. Top half with the bean mixture and fold over. Heat 1 minute on each side until crispy and browned. Remove from pan and stuff with coleslaw mixture. Serve immediately.
Source: Bon Appetit magazine
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