Thanks to the Lego Movie, Taco Tuesdays have been a big hit in our house. We love tacos! My oldest son can eat tacos for every meal. He never gets tired of it! Every night could be a taco night for him. My tacos started out very simple, just with onions and ground beef, taco seasoning and salt. It has evolved over the years, with added vegetables. My motto is to hide as much veggies as I possibly can in our dinner. Beef taco has been one of those dishes that lets me hide zucchini, carrots or even some baby spinach. For their tacos I just use the meat, cheese and guacamole. When I don't have guacamole, I just add sliced avocados in them. I do my best to serve some black beans on taco nights as well.
Prep Time: 10 min
Cook Time: 40 min
Serving Size: 16 tacos
Ingredients
- 2 packs (2.7 lbs) of Organic Ground Beef
- 1 Large Onion (diced)
- 1-2 Zucchini (shredded)
- 6 cloves of Garlic (chopped)
- 1/8 cup Grape seed oil
- 2tsp Pink Salt
- 4tbs Taco Seasoning
- 1tsp Cumin Powder
- 1tsp Coriander Powder
- 1 Lime
- 1/4 cup chopped Cilantro
- 8oz Shredded Mexican Cheese
- Soft taco shells
- Salsa (optional)
- Guacamole (optional)
Direction
- In an open pan, cook ground beef for 10-15 minutes, until all the water has evaporated
- Add onion & zucchini, and sauté for about 5-6 minutes
- Use a potato masher to break up the meat (I don't like big chunks of meat)
- Add garlic, salt, taco seasoning, cumin & coriander powder & stir
- Cook for about 10-15 minutes, stirring occasionally
- Add Lime juice & Cilantro, stir to incorporate lime juice evenly (adding lime juice enhances & brings out deeper flavor in food)
- Serve over two soft Tortillas, with homemade Guacamole, salsa and cheese
Note: Guacamole & Salsa recipes to follow on a later post.
