Beef Soft Tacos

Prep all ingredients per the instructions above.

Make the Mojito Mocktail: In a glass, muddle the fresh mint leaves with sugar and lime juice until the leaves are fragrant and the sugar has dissolved. Fill the glass with crushed ice optional. Top off with sparkling water or soda water. Garnish with lime slices and mint sprigs.

Make the Guacamole: Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.

Cook the Beef: In a skillet over medium-high heat, add vegetable oil. Once the oil is hot, add the ground beef and cook breaking it up into smaller pieces until the meat is browned and no longer pink.

Season the beef: Add the chili powder, cumin, garlic, salt and pepper and combine until meat is evenly coated.

Warm the Tortillas: In the same skillet, warm the soft corn tortillas for about 20-30 seconds on each side until they become pliable and slightly toasted.

Assemble the Tacos: Divide the cooked beef among the warm tortillas. Top each taco with chopped fresh cilantro, diced onion, diced tomatoes, and crumbled queso fresco or shredded Monterey Jack cheese. Squeeze lime wedges over the tacos.

Serve the Meal: Arrange the Mexican street tacos on a serving platter. Serve the chips and guacamole on the side. Pour the Mojito mocktail into glasses and serve.