Nick’s Pick | Ground Beef Tacos
with Sour Cream & Corn-Cabbage Slaw
Cooking time
20 minutes
Servings
4
Calories
700 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Make it a Mexican moment. Taco time starts with our signature spice blend, powered by a sweet mix of chili powder, coriander and cumin, with a touch of lime oil. Once the ground beef is browned and brimming with flavour, you’ll tip it into warm and waiting flour tortillas. A swipe of sour cream smooths the way, while a vinegar-tinged slaw of shredded cabbage and husked fresh corn adds sharpness to the whole shebang.
We will send you:
- 510g Ground beef
- 300g Shredded cabbage
- 1 Scallion
- 2 Ears of corn
- 30ml Apple cider vinegar
- 86ml Sour cream
- 12 Wheat flour tortillas
- 22g 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:
Medium pot
Strainer
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
13 g
Sodium
1050 mg
Total Carb
52 g
Sugars
9 g
Protein
35 g
Fibre
5 g
Preparation
Boil the corn & mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the corn (shuck if necessary) and boil, 4 to 5 min., until the kernels are tender. Drain and transfer to a cutting board. Once cool enough, cut the corn kernels off the cobs. Thinly slice the scallion crosswise, separating the white bottom and green top.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the slaw
Meanwhile, in a large bowl, combine the vinegar and 3 tbsp oil. Add the cabbage, corn, green top of the scallion, remaining spices and S&P; toss well.
Plate your dish
Divide the tortillas between your plates. Spread with the 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.
