Photo courtesy of my husband's phone and expert photography skillz Sometimes it's nice to have a dinner that comes together in under 30 minutes. Sometimes, you want something that tastes great and still feels like a labor of love without demanding all that much actual labor. Sometimes you're looking at food recipes and stumble across one for tacos the same day your husband says "can we have tacos for dinner?". Yep, sometimes, it all just works.
These tacos were tasty and easy to make. They're not overloaded with cheese or sour cream, etc. They have a great little balance of salty/sweet (I typed "sweat" first, but they didn't have any sweat, although that would have made them salty, so maybe that would work too…), and spice. They came together in under 30 minutes and were devoured even quicker. Make these. Tonight. And again tomorrow. :)
Beef Tacos
makes 6 tacos
adapted from Bev Cooks
1 sweet potato, cut into 1/2 inch chunks
cayenne
paprika
cumin
salt
pepper
olive oil
1/2 lb ground-beef, preferably grass-fed
1/2 sweet onion, chopped
2 cups cabbage, thinly sliced (we used Nappa; red or green would work just fine too)
juice from 1/2 a lime
1/4 cup fresh cilantro
6 tortillas (we used whole wheat)
optional, but definitely recommended
-peppadew peppers, diced (sweet and spicy)
-avocado, chopped
-goat cheese, to sprinkle on top
Preheat oven to 400*. Cut up your sweet potato. Place in a large bowl. Drizzle with olive oil. Sprinkle with salt, pepper, cumin, cayenne, and paprika. If you like it super spicy, add more. If you don't want it too hot, add less. Toss until nicely coated. Spread onto a foil-lined baking sheet and bake until tender and started to brown a bit, about 20 minutes.
Meanwhile, in a pan over medium heat, add your ground beef, onions, more cumin, cayenne, paprika, salt and pepper. Brown your beef with the onions until onions are slightly soft. Remove from heat.
Chop up your cabbage. Place in a bowl (even the one the potatoes were in if you want to reduce your dirty-dish load). Chop up the cilantro and add it to the cabbage. Squeeze the lime juice into the cabbage and cilantro and toss to mix. Dice up any remaining add-ons.
By now, the potatoes should be ready. Remove from the oven. Place the tortillas in the oven to warm just slightly. When warm, remove and plate. Add a bit of meat mixture, some potatoes, lime/cilantro/cabbage, avocado, peppers, and just a sprinkling of goat cheese. Consume and repeat.
Beef Tacos
makes 6 tacos
adapted from Bev Cooks
1 sweet potato, cut into 1/2 inch chunks
cayenne
paprika
cumin
salt
pepper
olive oil
1/2 lb ground-beef, preferably grass-fed
1/2 sweet onion, chopped
2 cups cabbage, thinly sliced (we used Nappa; red or green would work just fine too)
juice from 1/2 a lime
1/4 cup fresh cilantro
6 tortillas (we used whole wheat)
optional, but definitely recommended
-peppadew peppers, diced (sweet and spicy)
-avocado, chopped
-goat cheese, to sprinkle on top
Preheat oven to 400*. Cut up your sweet potato. Place in a large bowl. Drizzle with olive oil. Sprinkle with salt, pepper, cumin, cayenne, and paprika. If you like it super spicy, add more. If you don't want it too hot, add less. Toss until nicely coated. Spread onto a foil-lined baking sheet and bake until tender and started to brown a bit, about 20 minutes.
Meanwhile, in a pan over medium heat, add your ground beef, onions, more cumin, cayenne, paprika, salt and pepper. Brown your beef with the onions until onions are slightly soft. Remove from heat.
Chop up your cabbage. Place in a bowl (even the one the potatoes were in if you want to reduce your dirty-dish load). Chop up the cilantro and add it to the cabbage. Squeeze the lime juice into the cabbage and cilantro and toss to mix. Dice up any remaining add-ons.
By now, the potatoes should be ready. Remove from the oven. Place the tortillas in the oven to warm just slightly. When warm, remove and plate. Add a bit of meat mixture, some potatoes, lime/cilantro/cabbage, avocado, peppers, and just a sprinkling of goat cheese. Consume and repeat.