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Beef Tacos

Beef Tacos

with Pico de Gallo and Avocado

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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!


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

Preparation Time35 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

6 g


6 unit

Flour Tortillas


½ cup

Monterey Jack Cheese, shredded


1 unit


80 g

Roma Tomato

1 unit


7 g


56 g

Arugula and Spinach Mix

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
Energy (kJ)3807 kJ
Calories910 kcal
Fat57 g
Saturated Fat17 g
Carbohydrate65 g
Sugar8 g
Dietary Fiber10 g
Protein42 g
Cholesterol10 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Zest, then juice lime Peel, then mince or grate garlic. Finely chop cilantro. Peel, pit and cut avocado into 1/2-inch pieces.


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 softened, 3-4 min.


Add beef, garlic and Mexican seasoning to the same pan with the onions. Cook, breaking up beef into smaller pieces, until no pink remains, 6-8 min.** Add tomato sauce and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until warmed through, 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. 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. Set aside. (NOTE: This is your dressing!)


Stack tortillas and wrap in paper towel. (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 arugula-spinach mix and avocado to the large bowl with the dressing. Toss together. Divide cheese between tortillas, then top with beef filling and pico de gallo. Serve with salad on the side.