Cheesy Poblano Beef Tacos
with Pickled Veggie Delight
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
The secret of these tempting tacos is simple yet effective: sprinkle grated mozza over the Mexican-spiced beef and poblano mixture in the pan. It makes the filling that much richer in taste, set off with pickled red onions and radishes for a cutting contrast.
We will send you:
- 250g Canadian-raised lean ground beef
- 50g Sliced red onions
- 14g Cilantro
- 1 Poblano pepper (or green pepper)
- 100g Radishes
- 30ml Red wine vinegar
- 30g Grated mozzarella
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
10 g
Sodium
1210 mg
Total Carb
62 g
Sugars
6 g
Protein
40 g
Fibre
5 g
Preparation
Mise en place
- Roughly chop the cilantro leaves and stems.
- Thinly slice the radishes lengthwise.
- Halve, core and medium-dice the poblano.
Make the filling
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the beef* and poblano; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Off the heat, add the cheese; stir well.
Make the pickled vegetables
- Meanwhile, in a medium bowl, combine the onions, radishes, vinegar, ½ the cilantro, 1 tbsp water (double for 4 portions) 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.
- Top with the filling and pickled vegetables.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
