Ingredients
Taco Mexican Street Tacos
- 8 oz Ground beef
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Garlic powder
- Salt
- Black pepper
- 1 tsp Vegetable oil
- 1/4 cup Onion diced
- 1/4 cup Tomatoes diced
- 1 cup Romaine lettuce shredded
- 4 Soft taco shells
- 1/4 cup Monterey Jack cheese shredded
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Lime juice
- Salt to taste
- 2 oz Tortilla chips
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- 1/4 tsp Vanilla extract
- 1 cup Milk (whole or plant-based)
- 1 cup Water
- Ice cubes (optional, for serving)
Instructions
- Prep all ingredients according to the ingredient list above.
- Season the ground beef with chili powder, ground cumin, garlic powder, salt, and black pepper.
- In a skillet over medium heat, add the vegetable oil. Once hot, add the seasoned ground beef and sauté, breaking it into small pieces until nicely browned. Remove from heat and set aside.
- Warm the taco shells on both sides in a pan over medium heat. About 20 seconds per side.
- Fill each taco shell with beef, diced onion, tomatoes, lettuce, shredded Monterey Jack cheese.
- Guacamole: In a bowl, mash avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until serving.
- Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency with more milk or ice as desired.
- Serve the tacos with chips, guacamole, and Korean banana milk.
Nutrition
Calories: 871kcal | Carbohydrates: 73g | Protein: 31g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 331mg | Potassium: 1485mg | Fiber: 13g | Sugar: 22g | Vitamin A: 2782IU | Vitamin C: 22mg | Calcium: 283mg | Iron: 5mg
Beef Tacos
Ingredients
Taco Mexican Street Tacos
- 8 oz Ground beef
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Garlic powder
- Salt
- Black pepper
- 1 tsp Vegetable oil
- 1/4 cup Onion diced
- 1/4 cup Tomatoes diced
- 1 cup Romaine lettuce shredded
- 4 Soft taco shells
- 1/4 cup Monterey Jack cheese shredded
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Lime juice
- Salt to taste
- 2 oz Tortilla chips
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- 1/4 tsp Vanilla extract
- 1 cup Milk (whole or plant-based)
- 1 cup Water
- Ice cubes (optional, for serving)
Instructions
- Prep all ingredients according to the ingredient list above.
- Season the ground beef with chili powder, ground cumin, garlic powder, salt, and black pepper.
- In a skillet over medium heat, add the vegetable oil. Once hot, add the seasoned ground beef and sauté, breaking it into small pieces until nicely browned. Remove from heat and set aside.
- Warm the taco shells on both sides in a pan over medium heat. About 20 seconds per side.
- Fill each taco shell with beef, diced onion, tomatoes, lettuce, shredded Monterey Jack cheese.
- Guacamole: In a bowl, mash avocado until smooth. Stir in cilantro, garlic, and lime juice. Season with salt. Refrigerate until serving.
- Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency with more milk or ice as desired.
- Serve the tacos with chips, guacamole, and Korean banana milk.
Nutrition
Calories: 871kcalCarbohydrates: 73gProtein: 31gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 95mgSodium: 331mgPotassium: 1485mgFiber: 13gSugar: 22gVitamin A: 2782IUVitamin C: 22mgCalcium: 283mgIron: 5mg
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