Classic Tacos
with iceberg lettuce and avocado salad
First featured as "Taco Night!" in the early days of our meal plan service, this fun recipe leads to a taco bar where everyone can build their own right at the dinner table. It's a classic dinner that we love as much today as we did when it was first featured in March 2014.
Ingredients
- Beef, ground and lean - 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, chopped
- Jalapenos (opt) - 2, diced
- Onions, medium - 1, diced
- Lettuce, small iceburg - 1/4 head, sliced
- Cilantro - 1/4 bunch, chopped
- Oil, cooking - 1 Tbsp
- Tomatoes, crushed - 3/4 cup
- Tomato paste - 1 Tbsp
- Taco shells - 8 (use soft tortillas if you prefer)
- Limes - 1/2, wedges
- Cheese, shredded white cheddar - 4 oz
- Yogurt, plain or Greek - 1/2 cup
- Salsa - 1/2 cup (choose your favorite)
- Lettuce, small iceburg - 1/4 head, sliced
- Paprika - 1/4 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Brown sugar - 1/2 tsp
- Oil, cooking - 3 Tbsp ((like grapeseed, vegetable, or avocado))
- Avocados - 1, cubed
Nutrition Facts
Prep
- Season meat - Combine beef with coriander, cumin, paprika, salt and chili powder. (Can be done 1 day ahead)
- Garlic / Jalapenos / Onions / Lettuce (for tacos and salad) / Cilantro- Prep as directed. Combine jalapenos and onions. Store remaining ingredients separately. (Can be done up to 3 days ahead)
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Make
- Heat oven to 375F / 190C.
- Make vinaigrette by whisking together paprika, red wine vinegar, sugar and oil (the portion for the salad). Season to taste with salt and pepper and set aside.
- Heat a skillet over medium-high heat. Add cooking oil (the portion for the tacos) and then jalapenos and onions with a bit of salt to heated oil. Saute until softened, ~3 minutes. Add garlic and saute until fragrant, ~1 minute.
- 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 some salt and pepper.
- Place taco shells on a sheet pan and bake in oven until warm and crisp, 3 to 5 minutes.
- Cube avocados and slice lime into wedges. Toss chopped iceberg lettuce and avocados with vinaigrette.
- Set out your taco bar: taco shells, meat filling, lettuce, cheese, yogurt, lime wedges, cilantro and salsa and let everyone assemble their own tacos. Enjoy with salad.
Nutrition Facts
Reviews
Ratings
37 reviews
I made it for a crowd and it went over well! Keeping it as a favorite for a classic homemade taco meat! I got 85/15 meat and it definitely needed a little draining before adding the tomato paste and crushed tomatoes. I added back extra seasoning that was drained off.
0 HelpfulOMG, so yummy, tasty, and delicious! The salad was the perfect partner for this dish. Definitely one of our favorites now.
0 HelpfulVery good taste to the meat, although mine came out pretty greasy. The avocado salad was also yummy.
0 HelpfulReally good taco meat - I used pork/veal which I like more than plain beef. Didn't make the salad as I can't eat avocado, so not sure what it was like...
0 Helpful