Protein Swap | Smoky Ancho Ground Beef Tacos
Scallion Salsa Verde & Sunflower-Lime Slaw
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
They look satisfyingly beefy, but these tacos are sin carne, as they say in Spanish. Gracias to spiced plant-based meat and crumbled into tortilla shells. A souped up salsa verde and a carrot slaw doused in sunflower seed vinaigrette complete the portrait.
We will send you:
- 250g Canadian-raised lean ground beef
- 3 Scallions
- 15ml Minced garlic
- 200g Matchstick carrots
- 1 Head of lettuce
- 45ml Salsa verde
- 25g Sunflower seeds
- 6 Wheat flour tortillas
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
- 30ml Lime juice
Contains: Sesame • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
52 g
Saturated Fat
12 g
Sodium
1210 mg
Total Carb
72 g
Sugars
11 g
Protein
40 g
Fibre
9 g
Preparation
Cook the scallions & patties
- Season the scallions with S&P.
- Season the patties with ¾ of the spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the scallions and patties. Cook flipping the patties halfway and turning the scallions occasionally, 4 to 5 min., until browned.
- Transfer to a cutting board and reserve the pan.
Make the scallion salsa verde
- Roughly chop the scallions.
- In a small bowl, combine the scallions, salsa verde, ⅓ of the lime juice and S&P.
Make the slaw
- Thinly slice the lettuce crosswise.
- Roughly chop the sunflower seeds.
- In a large bowl, combine the garlic, remaining lime juice and spices, the sunflower seeds and 2 tbsp oil (double for 4 portions).
- Add the carrots, ½ the lettuce and S&P; toss well.
Toast the tortillas
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tortillas and toast, 30 sec. to 1 min. per side, until warmed through.
Finish & serve
- Crumble the patties.
- Divide the tortillas between your plates.
- Top with the crumbled patties, remaining lettuce and the scallion salsa verde.
- Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
