Smoky Beef Tacos

Name: Smoky Beef Tacos with Peppers, Guacamole, and Radish
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 unit Radishes; 2 unit Red Bell Pepper; 2 unit Lime; 4 unit Scallions; 2 unit Avocado; unit Salt; unit Pepper; 1 teaspoon Olive Oil; 12 unit Flour Tortilla; 20 ounce Ground Beef; 2 teaspoon Cumin; 8 tablespoon Sour Cream

with Peppers, Guacamole, and Radish

Recipe Development TeamPublished on May 23, 2016

3.5

(6.9K customers rated)

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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 lime juice finishes each taco with a bright touch.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

6 unit

Radishes

2 unit

Red Bell Pepper

2 unit

Lime

4 unit

Scallions

2 unit

Avocado

12 unit

Flour Tortilla

(Contains: Wheat)

20 ounce

Ground Beef

2 teaspoon

Cumin

8 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

unit

Salt

unit

Pepper

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories722 kcal

Energy (kJ)3020.8 kJ

Fat37 g

Saturated Fat14 g

Carbohydrate54 g

Sugar5 g

Dietary Fiber7 g

Protein38 g

Cholesterol119 mg

Sodium517 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

•Small Bowl

•Large Pan

•Aluminum Foil

Instructions

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!