Spicy Beef Tacos
Crispy tacos filled with spiced ground beef, crunchy lettuce, avocado and a dollop of sour cream.
- 45 min
- 1135 kcal / serving
- medium
- Protein
- 55.4 g
- Fat
- 83.3 g
- Carbs
- 56.4 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 tablespoons corn germ oil
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 280g ground beef
- 1 1/2 teaspoons hot chili powder
- 1 teaspoon ground cumin
- 8 taco shells
- 1 avocado
- 2 tablespoons lemon juice
- 1/4 iceberg lettuce, cut into strips
- 4 spring onions, cut into thin rings
- 2 tomatoes, peeled and cubed
- 125g sour cream
- 115g Emmental cheese, grated
- salt and pepper
Method
- Heat the oil in a pan. Sauté the onion and garlic over low heat until soft. Add the meat, switch to high heat and fry for 8-10 minutes, stirring frequently, until it is brown. Drain excess fat.
- Stir in chili powder and cumin, season with salt and pepper, and simmer over low heat for another 8 minutes. Remove from heat.
- Heat the taco shells according to package instructions. Meanwhile, pit the avocado, peel, slice and drizzle with lemon juice.
- Distribute lettuce, spring onions, tomatoes, and avocado on the taco shells. Place 1 tablespoon of sour cream on each, then fill with the meat mixture. Sprinkle with cheese and serve immediately.
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