Beef & Low-Key Mushroom Tacos
with Carrot & Cotija Cheese Slaw
Cooking time
10 minutes
Servings
4
Calories
690 /serving
Browned with mellow Mexican spices, the ground beef in this hearty taco filling takes centrestage. Grated portobello, on the other hand, keeps the mushroom factor on the down-low (while adding veg volume). Accompany them with a lime-spiked lettuce, carrot and Cotija slaw.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g Matchstick carrots
- 1 Head of lettuce
- 1 Lime
- 1 Portobello mushroom
- 60g Cotija cheese (contains lipase)
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Grater
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
13 g
Sodium
1270 mg
Total Carb
49 g
Sugars
7 g
Protein
36 g
Fibre
6 g
Preparation
Cook the beef & mushroom
Grate the mushroom. In a large pan, heat a drizzle of oil on medium-high. Add the beef* and mushroom; season with the spices and S&P. Cook, breaking up the meat, 6 to 8 min., until cooked through.
Make the slaw
Meanwhile, thinly slice the lettuce crosswise. Juice the lime. In a large bowl, combine the lime juice and 3 tbsp oil. Add the lettuce, carrots, cheese and S&P.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
Divide the tortillas between your plates. Top with the beef and mushroom, and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
