Classic Tacos!
with iceberg lettuce and avocado salad

Name: Classic Tacos!
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Lean ground beef; 3/4 tsp Coriander; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Chili powder; 2 cloves Garlic, minced; 2 Jalapenos, diced; 1 Onions, diced; 1/4 head Iceberg lettuce, sliced; 2 oz Cheese (opt), grated ((Like cheddar, Monterey, Colby)); 2 Tbsp Cooking oil; 3/4 cup Crushed tomatoes; 1 Tbsp Tomato paste; 1/2 Lime, sliced into wedges; 8 Taco shells ((Use smaller tortillas if you prefer)); 1/2 cup Sour cream (opt); 1/2 cup Salsa ((Pick a tub of your favorite salsa.)); 1/4 head Iceberg lettuce, sliced; 1 Avocado, cubed; 1/4 tsp Paprika; 1 1/2 Tbsp Red wine vinegar; 1/2 tsp Brown sugar; 3 Tbsp Cooking oil ((like grapeseed, vegetable, or avocado))

Active: 35 min Total: 35 min

Original Paleo

Who doesn't love a classic taco night? This taco bar is a fun dinner that everyone will love and shows you that homemade is way better than what you find out at restaurants.
Smarts: Don't be afraid of digging into your spice drawer. Coriander, cumin, paprika, and chili powder are classic Latin spices - use them wherever you want to add some Latin flava.

Proteins

Ground meat

Cuisines

Latin

Ingredients

Metric

Servings:

Taco Night:

Lean ground beef - 1 lb
Coriander - 3/4 tsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp
Salt - 1/2 tsp
Chili powder - 1/4 tsp
Garlic - 2 cloves , minced
Jalapenos - 2 , diced
Onions - 1 , diced
Iceberg lettuce - 1/4 head , sliced
Cheese (opt) - 2 oz , grated ((Like cheddar, Monterey, Colby))
Cooking oil - 2 Tbsp
Crushed tomatoes - 3/4 cup
Tomato paste - 1 Tbsp
Lime - 1/2 , sliced into wedges
Taco shells - 8 ((Use smaller tortillas if you prefer))
Sour cream (opt) - 1/2 cup
Salsa - 1/2 cup ((Pick a tub of your favorite salsa.))

Iceberg Lettuce and Avocado Salad:

Iceberg lettuce - 1/4 head , sliced
Avocado - 1 , cubed
Paprika - 1/4 tsp
Red wine vinegar - 1 1/2 Tbsp
Brown sugar - 1/2 tsp
Cooking oil - 3 Tbsp ((like grapeseed, vegetable, or avocado))

Prep

Ground meat - Season with coriander, cumin, paprika, salt, and chili powder. (Can be done up to 1 day ahead).
Garlic / Jalapenos / Onions / Lettuce / Cheese - Prep as directed. For jalapenos, the fewer seeds you use, the less spicy the taco filling will be. Just wash your hands thoroughly after touching seeds. If you’re also making Thursday’s dinner, you can grate some cheese for your breakfast burritos too. (Can be done up to 3 days ahead)

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Make

Make vinaigrette (double if you’re making Thursday’s dinner) by whisking together paprika, red wine vinegar, sugar, and oil. Season to taste with salt and pepper and set aside.
Heat a skillet over medium-high heat. Add cooking oil and then garlic, jalapenos, onions, and a bit of salt to heated oil. Saute until softened, ~3 minutes.
Next add in ground meat and break up with a wooden spoon. Saute until broken up into smaller pieces, 4 to 6 minutes. Add in crushed tomatoes and tomato paste and cook for another 3 to 5 minutes until meat is cooked through. Season to taste with salt, pepper and any of the spices.
Cube avocado and slice lime into wedges. Toss chopped iceberg lettuce and avocado with vinaigrette for salad (reserve half for Thursday if you doubled). Spread out your taco bar: taco shells, meat filling, lettuce, cheese, sour cream, lime wedges, and salsa and let everyone assemble their own tacos and enjoy with salad. You’ll be using sour cream and salsa later on in the week, so make sure to not eat it all!

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