Smoky Beef Tacos
with Sautéed Peppers, Jicama and Guacamole
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.
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)
2 pièce(s)
Avocat
227 g
Dolique bulbeux, julienne
10 g
Coriandre
4 pièce(s)
Oignons verts
2 pièce(s)
Poivron rouge
2 cs
Assaisonnement mexicain
2 pièce(s)
Lime
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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.
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.
In another small bowl, toss the jicama with 1 tbsp lime juice. Season with salt and pepper.
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.
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.
Spread each tortilla with a bit of guacamole, then top with the beef mixture, jicama and remaining cilantro. Enjoy!
