Tacos
Servings 2
Calories 789kcal
Ingredients
Chips and Salsa
- 1 cup Tomato diced
- 2 TBSP Red bell pepper diced
- 2 TBSP Red onion diced
- 1 TBSP Fresh cilantro
- 1 TBSP Jalapeño pepper seeds and ribs removed, finely chopped (use more or less as desired)
- ½ tsp Lime juice
- Salt to taste
- Black Pepper to taste
- 2 oz Tortilla chips
Tacos
- 1 tsp Chili powder
- ½ tsp Ground cumin
- ½ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 1 tsp Vegetable oil
- 8 oz Ground beef
- 4 Soft taco shells
- ¼ cup Fresh cilantro chopped
- ¼ cup Onion diced
- ¼ cup Tomato diced
- ¼ cup Monterey Jack cheese shredded
Margarita
- 2 TBSP Honey
- 16 oz Water cold
- 4 oz Orange juice cold
- 2 TBSP Lime juice
- Ice cubes optional
Instructions
- Make the Salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.
- Season the Beef: Add the chili powder, ground cumin, garlic powder, salt, and black pepper, and combine.
- Cook the Beef: In a skillet over medium 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.
- Warm the taco shells in a pan over medium heat for about 30 seconds on each side.
- Assemble the Tacos: Portion the beef among the taco shells. Top with chopped fresh cilantro, diced onion, diced tomatoes, and shredded Monterey Jack cheese.
- Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
- Serve the tacos with tortilla chips and salsa and margaritas.
Nutrition
Calories: 789kcal | Carbohydrates: 68g | Protein: 29g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 370mg | Potassium: 920mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1835IU | Vitamin C: 70mg | Calcium: 224mg | Iron: 4mg