Protein Swap | Ground Beef Tacos & Spicy Salsa Verde Sour Cream
with Crisp String Pea Slaw
Cooking time
10 minutes
Servings
2/4
Calories
630 /serving
On a busy midweek night, these tasty tacos arrive in the stroke of time (only 10 minutes of cooking required). Without much effort, you’ll pan-sear ground beef prickled with Mexican-themed spices. Drop it onto warm wheat tortillas topped with salsa verde and sour cream for piquancy. The sharp slaw contains three crisp amigos: cabbage, radishes and string peas.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Radishes
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 30ml Apple cider vinegar
- 45ml Salsa verde
- 43ml Sour cream
- 6 Wheat flour tortillas
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Microwave
Total Fat
32 g
Saturated Fat
12 g
Sodium
970 mg
Total Carb
53 g
Sugars
11 g
Protein
35 g
Fibre
6 g
Preparation
Cook the beef
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the beef*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, halve the string peas crosswise on an angle. Thinly slice the radishes.
Make the slaw
In a medium bowl, combine the cabbage, string peas, radishes, vinegar, a drizzle of oil, the remaining spices and S&P.
Make the salsa verde sour cream
In a small bowl, combine the sour cream, salsa verde 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 salsa verde sour cream. Top with the beef and 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.
