Mama Steph's Good Luck tacos with black-eyed peas and cabbage
1 can of black eyed peas, drained and rinsed
1 small onion, minced
1/2 large cucumber, peeled and diced
1/2 head of green cabbage, shredded
8 oz. sliced mushrooms (optional)
cooked pork roast or pork steak leftovers, shredded
Low-sodium soy sauce or Bragg's Liquid Aminos
Vinegar of choice
Small corn tortillas
1. Warm tortillas in oven on low while you prep the other ingredients.
2. To prepare cabbage mixture: Place shredded cabbage in wok or skillet that has 1 tablespoon warmed oil in it. Begin to stir fry the cabbage. After five minutes, add the mushrooms, and continue to cook until all veggies are tender. Add a tablespoon soy sauce, and toss to coat.
3. To prepare relish: Place diced onion and cucumber in a bowl, and sprinkle generously with vinegar. Allow to pickle for at least 10 minutes.
4. Assemble: Place a warm corn tortilla on plate. Top with one or two tablespoons shredded meat. Top with cooked cabbage mixture, then add a spoonful of black eyed peas, and then of pickled onions and cucumbers.
Dig in and enjoy!