Beef Tacos With Avocado Sour Cream Recipes

BEEF SOFT TACOS WITH GARLIC AVOCADO CREAM AND ROASTED ASPARAGUS SALSA

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
• For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
• For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
• For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
• To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.

BEEF AND CABBAGE TACOS

Steps:

• In a large bowl, mix beef with lime juice and zest, pepper flakes, garlic, and 1 teaspoon salt. Heat a large nonstick skillet over high. Add beef mixture and cook, stirring occasionally, until browned, about 7 minutes. Add cabbage and season with salt. Cook, stirring occasionally, until cabbage is wilted, 2 to 4 minutes more.
• Fill tortillas with beef mixture. Serve with accompaniments and lime wedges.

EASY BEEF TACOS WITH GUACAMOLE, SOUR CREAM AND PICO DE GALLO RECIPE BY TASTY

Steps:

• For the guacamole: Mash together ingredients in a bowl. Cover with plastic wrap and let chill in the fridge.
• For the pico de gallo: In a medium-sized bowl, combine the onions, fresh cilantro, chopped garlic, *pickled jalapeño, cherry tomatoes, lime juice, salt and pepper. Cover with plastic wrap and let chill in the fridge.
• For the meat: Into a large pan, turn on the low heat and combine the oil with the butter. Add the ground beef and pork and mix them until combined. Turn on the medium heat, then add the taco seasoning.
• Once the taco meat mixture is cooked, turn off the heat and preheat your oven to 180°C (356°F) . On an inverted (upside-down) cupcake tin, place the small tortillas in crevices to create 'taco shells.' Place in the oven and let dry for 10-15 minutes until crisp.
• To serve: Fill each taco shell with 2 tbsp meat mixture and garnish/assemble with condiments and toppings as desired.