HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Tacos
Beef Tacos

Beef Tacos

with Pico de Gallo and Avocado

Read more

These spiced beef tacos are paired with sweet pico de gallo, cooling avocado and a finishing sprinkle of shredded cheese. With the perfect mix of sweet, spicy and zesty, you'll want to make this taco night a weekly occurrence!

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tbsp

Mexican Seasoning

56 g

Red Onion, chopped

2 tbsp

Tomato Sauce Base

1 tbsp

Garlic Puree

6 unit

Flour Tortillas


½ cup

Monterey Jack Cheese, shredded


1 unit


160 g

Roma Tomato

1 unit


7 g


56 g

Spring Mix

66 g

Mini Cucumber

56 g

Carrot, julienned

Not included in your delivery

1.5 tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat58 g
Saturated Fat19 g
Carbohydrate73 g
Sugar13 g
Dietary Fiber14 g
Protein44 g
Cholesterol105 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Zest, then juice lime. Finely chop cilantro. Peel, pit and cut avocado into 1/2-inch pieces. Cut cucumber into 1/4-inch rounds.


Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender, 3-4 min.


Add beef to the same pan with the onions. Cook, breaking up beef into smaller pieces, until no pink remains, 6-8 min.Carefully drain and discard any excess fat from the pan. Add tomato sauce, Mexican Seasoning, garlic puree and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.


While the filling cooks, toss together tomatoes, cilantro, half the lime zest and half the lime juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your pico de gallo!) Whisk together remaining lime zest, remaining lime juice, 1 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your dressing!)


Wrap tortillas in paper towels. (NOTE: For 4 ppl, create two stacks with 6 tortillas in each stack.) Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm tortillas!)


Add spring mix, carrot, cucumber and half the avocado to the large bowl with the dressing. Toss to combine. Divide beef mixture between tortillas then top with cheese, pico de gallo and remaining avocado. Serve with salad on the side.