Beef Tacos

with Guacamole, Pico de Gallo, and Slaw

Let’s taco ‘bout tacos! Summer is taco time. Ours are chock full of healthy ingredients: your choice of beef, turkey, or veggie crumbles, romaine lettuce, zesty guacamole, and fresh curtido slaw. Cook these at home, or take them on a family outing for a perfect summer meal.

Ingredients

  • ground beef/turkey/veggie crumbles

    seasoning mix
    (Toasted ground cumin, coriander, anise, cinnamon, all spice, smoked paprika, ground guajillo chiles, salt)

    tomato chili sauce
    (Charred tomatoes, onions and garlic with mixed chili puree [blend of Guajillo, Pasilla and Negro Medello chiles in water, mild spice], cilantro, oregano, aromatic spices, aged red vinegar)

    romaine lettuce

    mexican cheese blend

    guacamole
    (Avocados, lemon juice, scallions, jalapeño, cilantro, extra-virgin olive oil, salt)

  • pico de gallo
    (Tomatoes, red onions, jalapeños, lime juice, cilantro, salt, extra-virgin olive oil)

    sour cream

    cilantro

    tortillas
    (GLUTEN FREE: corn tortillas)

    pickled jalapenos

    curtido slaw
    (Green cabbage, carrots, lime juice, organic cane sugar, vegetable oil, guajillo powder, salt)

Kids icon

Getting Your Kids Involved:

Kids can put the sides into bowls. With adult supervision, older kids can cut the lettuce into strips and can pull the leaves off of the cilantro

Encouraging Picky Eaters:

Kids love tacos! Let them build their own. You may be surprised by the sides that they choose. 

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Tips icon

Tips

  • * Tortillas can also be warmed quickly by directly placing them one at a time over a low stove top flame for 10-20 seconds.

What You Need

Aluminum Foil
Chef's Knife
Cutting Board
Large Skillet
Pepper
Salt
Small Serving Bowls (for toppings)
Spatula
Vegetable or Canola Oil

Instructions

1Step One

Preheat the oven to 425 F. Glaze the bottom of a large skillet or small pot with oil and warm over medium heat. When warm, stir in the ground beef, turkey, or veggie crumbles and sprinkle the seasoning mix on top. Stir to coat evenly with the mix. Stir in the tomato chili sauce, bring to a boil, reduce to a simmer and cook for 8-10 minutes, or until only a light sauce covers the beef.

2Step Two

While the meat is cooking, cut the lettuce into thin strips and set aside in a bowl.

Place the Mexican cheese blend, the guacamole, the pico de gallo, and the sour cream into separate bowls. Pull off small sprigs of cilantro leaves and place them into a bowl of ice water. Set the bowls out on a table.

3Step Three

Wrap the tortillas in aluminum foil, and place in the oven for 3-5 minutes, or until warmed through. Remove from the oven and keep wrapped until ready to serve.*

Open the wrapped tortillas, and use a spoon to spread an equal portion of meat in the center of each tortilla. Fold the tortillas in half and place on a platter. Set on the table with the bowls of toppings.

Let everyone fill their tacos according to their taste. We recommend starting with a layer of cheese, followed by some lettuce, guacamole, and pico de gallo. Top with sour cream, cilantro and pickled jalapeños. Serve accompanied by the curtido slaw. Enjoy!!!

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