Ground Beef Tacos with Homemade Salsa Verde
Cabbage Slaw & Cotija Cheese
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Who said no to tacos, ever? Especially when salsa verde is involved. The secret weapon behind this bright, homemade sauce is the tomatillo. With its tart, citrusy flavour, it combines expertly with honey and cilantro to take taco night to the next level. Increasing the yes factor are our other fillings for your flour tortillas. We’re talking tender ground beef robustly seasoned with our Mexican Moments spice blend, crunchy cabbage coleslaw and grated Cotija cheese.
We will send you:
- 250g Ground beef
- 225g Tomatillos
- 150g Shredded green cabbage
- 15ml Minced garlic
- 1 Bunch of cilantro
- 1 Lime
- 7g Honey
- 30g Cotija cheese (contains lipase)
- 6 Wheat flour tortillas
- 11g 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:
2 Medium pans
Zester
Olive oil
Salt & pepper (S&P)
Oil
Total Fat
30 g
Saturated Fat
12 g
Sodium
1250 mg
Total Carb
59 g
Sugars
13 g
Protein
36 g
Fibre
8 g
Preparation
Char the tomatillos
Remove the husks from the tomatillos. Heat a medium, dry pan on high. Add the tomatillos and cook, turning occasionally, 6 to 8 min., until partially charred. Transfer to a cutting board. Once cool enough, small-dice. Reserve the pan.
Make the slaw
Meanwhile, zest and juice the lime. In a large bowl, combine the cabbage, lime zest and juice, a drizzle of olive oil and S&P. Set aside to marinate for at least 10 min., stirring occasionally.
Make the salsa verde
Roughly chop the cilantro leaves and stems. In the reserved pan, heat a drizzle of oil on medium. Add ¾ of the tomatillos and S&P. Sauté, 5 to 6 min., until softened. Transfer to a bowl and set aside to cool. Add the honey, ½ the cilantro and S&P; stir well.
Cook the beef
In a second medium pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a bowl. Wipe out and reserve the pan.
Toast the tortillas & serve
Heat the same pan on medium. Working in batches, add the tortillas and toast, 30 sec. to 1 min. per side, until lightly browned. Divide the tortillas between your plates. Top with the beef, a spoonful of the slaw, a spoonful of the salsa verde, the cheese, and the remaining tomatillos and cilantro. Serve the remaining slaw and salsa verde on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
