Protein Boost | Fast Beef & Portobello Mushroom Tacos
Cherry Tomato Slaw & Avocado Purée
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
Power up on proteins! Add beef to your meal with our Protein Boost option. What time is it? It’s taco’clock! If you’ve got 10 minutes, and a hankering for taste and texture, this inventive recipe has you covered. It makes the most of ground beef and portobello mushrooms in pleasingly meaty chunks, cooked with garlic and our Tex-Mex Mood spices until deep brown and tender. Create contrast with a sassy slaw bursting with cherry tomatoes, cabbage and scallion, and give your veg filling a smooth ride atop warm tortillas smeared with avocado purée.
We will send you:
- 250g Ground beef
- 150g Shredded cabbage
- 15ml Minced garlic
- 140g Multicoloured cherry tomatoes
- 1 Scallion
- 4 Portobello mushrooms
- 15ml Apple cider vinegar
- 57g Avocado purée
- 6 Wheat flour tortillas
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Microwave
Total Fat
36 g
Saturated Fat
10 g
Sodium
2210 mg
Total Carb
56 g
Sugars
11 g
Protein
36 g
Fibre
8 g
Preparation
Cook the beef & mushrooms
Remove the stems from the mushrooms; cut into ½ inch pieces. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef* and mushrooms; season with ¾ of the spices and S&P. Cook, stirring frequently, 5 to 7 min., until browned, tender and cooked through.
Mise en place
Meanwhile, halve the tomatoes. Thinly slice the scallion crosswise on an angle.
Make the slaw
In a large bowl, combine the cabbage, tomatoes, vinegar, ½ the scallion, a drizzle of oil, the remaining spices 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. Spread with the avocado purée. Top with the beef, mushrooms and slaw. Garnish with the remaining scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
