Protein Swap | Salsa Verde Ground Beef Taquitos
with Lime-Spiked Chayote Slaw
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
These taquitos, or rolled tacos, are winning with the deep flavours of salsa verde and chili-lime spices tucked inside. The filling is robustly beefy, sealed with melted cheddar in each baked tortilla. Chayote is the king of crispness when it comes to slaw.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Lime
- 2 Scallions
- 150g Shredded cabbage
- 1 Chayote
- 90ml Salsa verde
- 43ml Sour cream
- 60g Grated aged cheddar
- 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:
Basting brush
Large pan
Oil
Medium baking dish
Salt & pepper (S&P)
Zester
Total Fat
52 g
Saturated Fat
19 g
Sodium
1600 mg
Total Carb
59 g
Sugars
12 g
Protein
42 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Zest and juice the lime. Cut the chayote into matchsticks; combine with the cabbage. Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a small bowl, combine the sour cream, ½ the salsa verde and S&P.
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions 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 cooked through. Add the remaining salsa verde and cook, stirring often, 1 to 2 min., until combined.
Prepare & bake the taquitos
Place the tortillas on a dry work surface. Divide the filling and cheese between the tortillas and tightly roll up. Arrange, seam-sides down, in a medium baking dish drizzled with oil; brush the taquitos with oil. Bake, 10 to 12 min., until golden brown.
Make the slaw
Meanwhile, in a large bowl, combine the lime juice, lime zest, green tops of the scallions, 1 tbsp oil (double for 4 portions) and S&P. Add the chayote and cabbage.
Plate your dish
Divide the taquitos between your plates. Top with the slaw. Drizzle with the salsa verde sour cream. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
