Zesty quick-pickled veggies are the perfect compliment to the tender beef and creamy sauce in these tacos. It's never been this easy to make restaurant style tacos at home!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Flour Tortillas, 6-inch(ContainsWheat/Blé)
In a medium bowl, combine the spice blend and a drizzle of oil. Add the beef and toss to coat. Set aside.
Wash and dry all produce.* Thinly slice the radishes. Coarsely grate the carrot(s). Zest, then juice the lime(s). Roughly chop the cilantro. Peel, pit and thinly slice the avocado(s).
Heat a small pan over medium-low heat. Add the radishes, onions, vinegar, 1/2 tsp sugar (double for 4 people) and 1/4 cup water (double for 4 people). Cook, until the onions softens, 4-5 min. Season with salt. Remove from heat and set aside to cool.
In a small bowl, combine the lime zest, 2 tsp lime juice (double for 4 people) and sour cream. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the beef. Cook until the beef is just golden-brown and cooked through, 1-2 min.
Fill the the tortillas with beef, carrots, avocado and pickled veggies. Dollop with the crema. Sprinkle with cilantro.