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Smoky Beef Tacos

Smoky Beef Tacos

with Peppers, Guacamole, and Radish

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

Allergens:WheatMilk

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Ground Beef

6 unit

Flour Tortilla

(ContainsWheat)

1 unit

Avocado

2 unit

Scallions

¼ ounce

Cilantro

3 unit

Radishes

1 unit

Red Bell Pepper

1 teaspoon

Cumin

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Lime

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3079.424 kJ
Calories736 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate55 g
Sugar5 g
Dietary Fiber7 g
Protein38 g
Cholesterol0 mg
Sodium520 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat the oven to 400 degrees. Core, seed and thinly slice the bell pepper. Thinly slice the scallions, keeping the greens and whites and separate. Finely chop the cilantro. Cut the lime into wedges. Thinly slice the radishes.

2

Halve and pit the avocado, then scoop the flesh into a small bowl. Add 1 Tablespoon scallion greens, half the cilantro, and a squeeze of lime. Mash with a fork until smooth. Season to taste with salt and pepper.

3

Heat a drizzle of oil in a large pan over medium-high heat. Add the bell peppers and cook, tossing for 5-6 minutes, until softened and slightly charred. Add the scallion whites and cook for another minute. Season with salt and pepper.

4

Warm the tortillas: While the peppers cook, wrap the tortillas in foil and place in the oven to warm. Alternatively, heat a burner to medium-low and place each tortilla over the flame for about 15 seconds per side, until lightly charred in spots. Set the warmed tortillas aside under a kitchen towel or wrapped in foil.

5

Add the ground beef and cumin to the pan with the veggies and cook, breaking up the meat into pieces, until browned and cooked through. Season with salt and pepper. Finish with a squeeze of lime juice.

6

Assemble the smoky beef tacos: Spread each tortilla with guacamole, then top with the beef mixture, radish slices, the remaining cilantro, and scallion greens. Serve with a wedge of lime and sour cream for dolloping on top. Enjoy!