Stashcook: Meal Planner & Recipe Keeper

Bold ‘n’ Beefy Tacos with Tangy Slaw, Pico, & Guacamole Cream Recipe

Name: Bold ‘n’ Beefy Tacos with Tangy Slaw, Pico, & Guacamole Cream
Total time: 30 min
Yield: 2
Ingredients: 10 ounce Ground Beef; 1 unit Tex-Mex Paste; 6 unit Flour Tortillas; 4 tablespoon Guacamole; 1 unit Roma Tomato; 4 ounce Coleslaw Mix; 1 unit Yellow Onion; 1 unit Lime; ¼ ounce Cilantro; 2 tablespoon Sour Cream; 1 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; 1 teaspoon Sugar; Salt; Pepper

HelloFresh

The week just isn’t complete without taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Tex-Mex-style taco that’s sure to satisfy. There’s beef and onion simmered in a bold and savory sauce, tangy cabbage slaw, fresh pico de gallo, and guacamole cream all piled into steamy-soft tortillas. Taco’bout a killer meal.

Ingredients

10 ounce Ground Beef

1 unit Tex-Mex Paste

6 unit Flour Tortillas

4 tablespoon Guacamole

1 unit Roma Tomato

4 ounce Coleslaw Mix

1 unit Yellow Onion

1 unit Lime

¼ ounce Cilantro

2 tablespoon Sour Cream

1 teaspoon Olive Oil

2 teaspoon Vegetable Oil

1 teaspoon Sugar

Salt

Pepper

Method

Wash and dry all produce. Halve,

peel, and finely dice onion. Finely dice

tomato. Finely chop cilantro leaves and

stems. Zest and quarter lime.

Squeeze juice from 3 lime wedges

(6 wedges for 4 servings) into a medium

bowl. Add a drizzle of olive oil and 1 tsp

sugar (2 tsp for 4); stir to combine. Add

coleslaw and season with salt and

pepper. Toss to coat. Set aside, tossing

occasionally, until ready to serve.

In a second medium bowl, combine

guacamole and sour cream. Stir in half

the tomato, half the cilantro, and a pinch

of onion (taste and add more from there

if desired; you’ll use more later). Season

with salt and pepper; stir to combine. In

a third medium bowl, combine remaining

tomato and cilantro with lime zest, juice

from remaining lime, and a bit of remaining

onion to taste (save the rest for the filling in

step 4). Season with salt and pepper.

Heat a large drizzle of oil in a large

pan over medium-high heat. Add beef

and remaining onion; cook, breaking

meat up into pieces, until beef is

browned and cooked through and onion

is softened, 5-7 minutes. Turn off heat;

transfer mixture to a paper-towel-lined

plate. Wash out pan.

Heat same pan over medium heat.

Add Tex-Mex paste and ¼ cup water

(⅓ cup for 4 servings); stir to combine.

Return beef and onion to pan. Cook

until coated, 2-3 minutes. Taste and

season with salt and pepper. Remove

pan from heat.

Wrap tortillas in damp paper

towels and microwave until warm

and pliable, 30 seconds. Divide beef

filling between tortillas. Top with slaw,

guacamole cream, and pico. Serve.

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