Careme

Ingredients

• Certified Angus Beef 80/20 Ground Chuck 12 oz $5.99 (sale) / 1 lb
• Organic Green Cabbage 8 oz (about 3 cups shredded) $2.49 / 1 lb
• Fresh avocado (medium ripe) 1 avocado, sliced $1.99 each
• Organic Jumbo Yellow Onion 1/2 onion, thin-sliced (about 4 oz) $2.19 / 1 lb
• Simple Truth Organic® Thai basil A small handful, torn (optional but great) $2.79 / 0.5 oz
• Romaine lettuce hearts (optional for extra crunch) 1–2 cups shredded (optional) $3.49 / 7 oz
• Corn tortillas (or flour tortillas) 6–8 small tortillas not provided
• Lime 1 lime not provided
• Garlic 1 clove, grated or minced not provided
• Olive oil 1 tbsp not provided
• Apple cider vinegar (or white vinegar) 1 tbsp not provided
• Honey or sugar 1 tsp not provided
• Spices: ground cumin, chili powder, smoked paprika, dried oregano, black pepper, salt See steps not provided
• Hot sauce to serve not provided

Instructions

1. Prep: Thin-slice 1/2 organic yellow onion (about 4 oz). Shred 8 oz organic green cabbage (about 3 cups). Mince/grate 1 garlic clove. Slice 1 avocado. Cut 1 lime into wedges. Tear a small handful of Thai basil (optional).
2. Make the slaw: In a bowl, whisk 1 tbsp olive oil + 1 tbsp vinegar + 1 tsp honey (or sugar) + 1/2 tsp salt + plenty of black pepper. Toss with the shredded cabbage (and 1–2 cups shredded romaine if using). Squeeze in juice from 1–2 lime wedges. Set aside to crisp while you cook the beef.
3. Cook the beef (stove): Heat a skillet over medium-high. Add 12 oz 80/20 ground chuck and 1/2 the sliced onion. Sprinkle with 1 1/2 tsp ground cumin + 1 tsp chili powder + 1/2 tsp smoked paprika + 1/2 tsp dried oregano + 1/2 tsp salt + black pepper. Cook 7–9 minutes, breaking up the meat, until browned and the onion is softened. Drain off excess fat if you want it lighter.
4. Finish the filling: Add the minced garlic and 2 tbsp water. Stir 30 seconds to bloom the garlic/spices, scraping up browned bits. Taste and adjust salt/lime/heat (hot sauce welcome).
5. Warm tortillas: Warm 6–8 tortillas in a dry pan 20–30 seconds per side, or wrap in a damp paper towel and microwave 30–45 seconds.
6. Assemble: Fill tortillas with the spiced beef, top with cabbage slaw, avocado slices, and Thai basil (optional). Serve with extra lime wedges and hot sauce.