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 lime juice finishes each taco with a bright touch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
Not included in your delivery
Wash and dry all produce. Preheat the oven to 400 degrees. Core, seed, and thinly slice the bell peppers. Trim, then thinly slice the scallions, keeping the greens and whites and separate. Cut the limes into wedges. Thinly slice the radishes.
Halve and pit the avocados, then scoop the flesh into a small bowl. Add 2 Tablespoons scallion greens and a squeeze of lime juice, to taste. Mash with a fork until smooth. Season with salt and pepper.
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. Alternately, heat a burner to medium-low and place each tortilla over the flame for about 15 seconds per side, until lightly charred. Set the warmed tortillas aside under a kitchen towel or wrapped in foil.
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, about 4-5 minutes. Season with salt and pepper. Finish with a few squeezes of lime juice.
Assemble the tacos: Spread each tortilla with the guacamole, then top with the beef mixture and radish slices. Serve with a wedge of lime and sour cream for dolloping on top. Enjoy!