Protein Swap | Smoky Ancho Grilled Beef Tacos
Spicy Charred Scallion Salsa Verde & Sunflower-Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
These tacos are satisfyingly beefy. Gracias to barbecued ground beef patties, spiced with smoky ancho chilies and crumbled into grilled tortilla shells. Spicy salsa verde with charred scallions and a carrot slaw doused in a lime and sunflower seed vinaigrette complete the portrait.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 3 Scallions
- 1 Lime
- 1 Head of lettuce
- 200g Multicoloured Nantes carrots
- 25g Sunflower seeds
- 45ml Salsa verde
- 6 Wheat flour tortillas
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame, Sulphites, Wheat
You will need:
Oil
Grater
BBQ
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
12 g
Sodium
1180 mg
Total Carb
61 g
Sugars
11 g
Protein
37 g
Fibre
10 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Grate the carrots. Thinly slice the lettuce crosswise. Juice the lime. Roughly chop the sunflower seeds. Mince the garlic.
Grill the scallions & patties
Drizzle the scallions with oil and season with S&P. In a large bowl, combine the beef and ¾ of the spices. Form into 2 patties (double for 4 portions). Add the scallions and patties* to the BBQ and grill, flipping the patties halfway and turning the scallions occasionally, 4 to 5 min., until browned and cooked through. Transfer to a cutting board.
Make the scallion salsa verde
Roughly chop the scallions. In a small bowl, combine the scallions, salsa verde, ⅓ of the lime juice and S&P.
Make the slaw
In a second large bowl, combine the garlic, remaining lime juice and spices, the sunflower seeds and 2 tbsp oil (double for 4 portions). Add the carrots, ½ the lettuce and S&P.
Grill the tortillas
Add the tortillas to the BBQ and grill, 30 sec. to 1 min. per side, until warmed through.
Finish & serve
Crumble the patties. Divide the tortillas between your plates. Top with the crumbled patties, remaining lettuce and the scallion salsa verde. Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
