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Smoky Beef Tacos

Smoky Beef Tacos

with Sautéed Peppers, Jicama and Guacamole

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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 pickled radish. A little cilantro and lime finishes each taco with a bright touch.

Allergens:Wheat/Blé

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

12 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

2 unit

Avocado

227 g

Jicama, julienned

10 g

Cilantro

4 unit

Green Onions

2 unit

Red Bell Pepper

2 tbsp

Mexican Seasoning

2 unit

Lime

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2753 kJ
Calories658 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate60 g
Sugar5 g
Dietary Fiber5 g
Protein32 g
Cholesterol83 mg
Sodium248 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Thinly slice the green onions, keeping the greens and whites separate. Finely chop the cilantro. Core, then thinly slice the bell peppers. Juice the limes.

2

Halve and pit the avocados, then scoop the flesh into a small bowl. Stir in the green onion greens, half the cilantro and 2 tbsp lime juice. Mash with a fork until smooth. Season with salt and pepper.

3

In another small bowl, toss the jicama with 1 tbsp lime juice. Season with salt and pepper.

4

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 golden-brown, 5-6 min.

5

Add the ground beef and Mexican seasoning to the pan. Cook, breaking up the meat into smaller pieces with a spoon, until the meat is no longer pink, 4-5 min. Season with salt and pepper.

6

Spread each tortilla with a bit of guacamole, then top with the beef mixture, jicama and remaining cilantro. Enjoy!