To celebrate the warm days, try our signature beef tacos. These tacos are fresh, filling and flavourful! They are made with traditional corn tortilla, are filled with nutritious beef, tomatoes, cilantro, greek yogurt and lime. They are ready in 20 minutes and are the perfect dish for a busy day.
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You will need
Cut the onions: Cut the onion in small dices.
Start the filling: In an oiled pan on medium heat cook the onion for 5 minutes. Add the ground beef and season with salt. Break the ground beef in small pieces and cook stiring regularly for 8 minutes.
Note: Ensure beef is cooked to at least 165°F
Finish the filling: Add the taco spice and 1/2 cup, 1 cup, 1 1/2 cup of water. Combine and cook for 3 to 5 minutes or until most of the water evaporates and there is a bit of sauce at the in the pan.
Cut the lime in wedges and roughly chop the cilantro.
Heat the corn tortillas: Heat a pan on medium high. Keep the pan dry – do not add oil – place 1 or 2 corn tortilla in the pan for 15 to 30 seconds on each side. Use tongs to flip them. Place the warm corn tortilla in a clean towel and wrap them so they stay warm.
Note: When heating the tortilla you will notice a toasty smell and a few darkened spots – you are doing it right! Heating the corn tortilla is important to reduce chances of the tortilla breaking and makes them taste good.
Garnish and Serve: In each corn tortilla, place 2 to 3 tbsp of the filling. Garnish each taco with tomato, salsa, cilantro and sour cream. Each portion includes 4 tacos. Serve with a lime wedge.
Recommended Wine Pairing
STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Price (SLGA): $14.62
PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Price (SLGA): $12.99
Dr Craig Herrington, Naturopath
Owner of Regina Naturopathic
Love it or hate it? The reason is probably genetic! There is a gene responsible for how the brain perceives the taste of cilantro. For some it’s a pleasant lemony flavor and for others it has a soapy smell and taste. If you are a ‘soap taster’ try crushing the leaves as this creates a milder flavor.
Cooking with Kids
Lacey Engel, Registred Dietician
Owner of Beyond Baby Nutrition
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.
Cooking for kids?
Go easy on the taco spice blend as kids may not like it’s spicy flavour.
Making this recipe with kids?
Ask the child to help by completing step 4 & 5:
- Garnish & Serve
Note: We cannot guarantee any dish is allergen free.