For taco night, why not try something with less seasoning packets and pre-made salsas and go for more of a fresh approach. These smoky beef tacos are packed with fresh veggies, cumin and a guacamole spread!
1/2-3/4 lb. ground beef
1 red bell pepper, thinly sliced
3 Tbs. fresh cilantro (2 Tbs. chopped)
2 green onions, greens and white separated, chopped
2 limes, cut into wedges
1 Tbs. olive oil
1 tsp. cumin
1 Avocado, flesh scraped into a bowl
5-7 grape tomatoes, chopped
6 (6 inch) flour tortillas
In a large skillet over medium heat, heat the oil. Add the bell peppers and cook for around 5 minutes. Add in the green onion whites and cook for another minute. Season with salt and pepper. Add the ground beef and cumin to the veggies and cook, breaking the meat up with a spatula or forks, until the meat is browned and cooked through. Season with salt and pepper. Squeeze the juice from two of the lime wedges in with the meat and stir everything to combine.
In a small bowl, combine the avocado, chopped tomato, salt, 1 Tbs. green onion greens, 2 Tbs. cilantro and two of the lime wedges squeezed into the bowl. Mash the avocado with the other ingredients until a guacamole forms. To assemble the tacos, place three mini tortillas (warmed if you wish to do so) on two serving plates. Spread sour cream on the tortilla in a thin layer, top with the beef mixture, a small portion of guacamole, and finally a few pieces of fresh cilantro. Serve with lime wedges on the side.