Protein Swap | Beef Smash Parm Tacos
with Caesar Slaw
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
An Italian-American version of smash burger tacos? It’s a viral hit all over again. Ground beef, tomato paste and grated Grana Padano are giving tortillas the ‘parm’ treatment in a pan. They’re topped with crisp Caesar-dressed slaw for the ultimate mashup.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Radishes
- 150g Shredded cabbage
- 30ml Tomato paste
- 45ml Caesar vinaigrette
- 25g Grana Padano (contains rennet)
- 6 Wheat flour tortillas
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
12 g
Sodium
770 mg
Total Carb
63 g
Sugars
8 g
Protein
40 g
Fibre
6 g
Preparation
Prepare the smash tacos
- In a large bowl, combine the sausage meat, tomato paste and S&P.
- Place the tortillas on a dry work surface.
- Spread evenly with the sausage meat.
Cook the smash tacos
- In a large pan (use 2 pans for speed), heat a small drizzle of oil on medium.
- Working in batches, add the tacos, meat-sides down, and cook, 1 to 2 min., until the sausage meat* is cooked through.
- Flip and cook, 30 sec. to 1 min., until the tortillas have warmed through.
Make the slaw
- Meanwhile, thinly slice the radishes.
- In a medium bowl, combine the cabbage, radishes, cheese, vinaigrette and S&P.
Plate your dish
- Divide the smashed tacos between your plates.
- Top with a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
