Description
Quick weeknight tacos with a fiery kick! Perfect for a casual dinner.
Ingredients
Units
Scale
- 1 cups (237 ml) Vegetable Oil
- 1 lbs (454 g) minced beef
- 6 tortillas
- 1 avocado
- 2 spring onions
- 3 radishes
- 1 red bell pepper
- 2 tsp Mexican spice blend
- 4 tbsp Sour Cream
- 1 lime
- Salt
- pepper
Instructions
- Preheat oven to 375°F (190°C)
- Trim the stem, white insides, and seeds from the red pepper; slice into thin strips.
- Chop the ends off the spring onions and slice thinly, keeping the green and white parts separate.
- Slice the limes into quarters and the radishes thinly.
- Halve, pit, and scoop the flesh from the avocado. Mash in a bowl with 1 tbsp of the green spring onions and a squeeze of lime. Season with salt and pepper and mash until smooth.
- Heat a drizzle of oil in a large pan over medium-high heat. Brown the meat. Add bell pepper and cook, tossing, until softened and lightly charred (5-6 minutes). Stir in scallion whites and cook until softened (1 minute). Season with salt and pepper and add Mexican spice mix.
- While the beef cooks, cover the tortillas in foil and cook in the preheated oven for 5 minutes. Remove from the oven, keeping them wrapped until ready to serve.
- Spread the avocado mixture evenly on the tortillas. Top each with beef mixture, radishes, a dollop of sour cream, and the remaining scallion greens. Serve with lime wedges.
Notes
- For a richer flavor, use ground chuck instead of lean ground beef.
- To prevent the tortillas from becoming soggy, warm them only just before serving.
- Leftover beef can be stored in the refrigerator for up to 3 days and used in other dishes like burritos or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70