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Smoky Beef Tacos
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Smoky Beef Tacos

Smoky Beef Tacos

with Peppers, Guacamole, and 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.


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

Total Time25 minutes


serving amount

10 ounce

Ground Beef

6 unit

Flour Tortilla

(Contains Wheat)

1 unit


2 unit


¼ ounce


3 unit


1 unit

Red Bell Pepper

1 teaspoon


4 tablespoon

Sour Cream

(Contains Milk)

1 unit


Not included in your delivery

1 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories736 kcal
Energy (kJ)3079 kJ
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.


Large Pan
Aluminum Foil


Prep the veggies

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.

Make the guacamole

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.

Cook the peppers and scallions

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.


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.

Cook the beef

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.


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!