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!
White Wine Vinegar(ContainsSulphites/Sulfite)
Flour Tortillas(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)
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.