Smoky Beef Tacos
with Sautéed Peppers, Guacamole, and Crispy Radish
We’re giving your typical taco night a little upgrade. Say goodbye to seasoning packets and jarred salsa! Tonight’s tacos are full of cumin-scented beef, creamy guacamole, and crisp radish. A little cilantro and lime finishes each taco with a bright touch.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Bœuf haché
12 pièce(s)
Tortillas de farine
(Contient: Gluten)
1 pièce(s)
Avocat
56 g
Radis
14 g
Coriandre
2 pièce(s)
Oignons verts
370 g
Poivron rouge
2 cc
Cumin grillé, moulu
2 pièce(s)
Lime
½ tasse(s)
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Prep: Wash and dry all produce. Thinly slice the green onions, keeping the greens and whites and separate. Finely chop the cilantro. Cut the limes into wedges.
Make the guacamole: Halve and pit the avocado, then scoop the flesh into a small bowl. Stir in the green onion greens, half the cilantro, and a squeeze of lime juice. Mash with a fork until smooth. Season to taste with salt and pepper. Add more lime juice, if desired.
Cook the peppers and green onions: Heat a large pan over medium-high heat. Add a drizzle of oil, then the bell peppers and green onion whites. Cook, stirring occasionally, until softened and slightly charred, 5-6 min.
Cook the beef: Add the ground beef and cumin to the pan and cook, breaking up the meat into pieces, until browned and cooked through, 4-5 min. Season with salt and pepper. Finish with a squeeze of lime juice to taste.
Warm the tortillas: Wrap the tortillas in paper towels and microwave for 30 sec to 1 min to warm them up.
Finish and serve: Spread each tortilla with a bit of guacamole, then top with the beef mixture, radish slices and the remaining cilantro. Serve with any remaining lime wedges and sour cream for dolloping on top. Enjoy!
