- 1 lb Laura's Lean Ground Beef
- 2 tbsps Avocado oil
- 3 Poblano or Anaheim chile peppers (halved lengthwise)
- 1 Large red onion (sliced thick)
- Avocado oil spray (optional)
- Kosher salt and fresh ground pepper to taste
- 2 tbsps Tomato paste
- 2 tbsps Fresh lime juice (remaining cut into wedges - divided)
- 2 tsps Chili powder
- 2 tsps Granulated garlic
- 1 1/2 tsps Onion powder
- 1 1/2 tsps Ground ancho Chile pepper
- 1 1/2 tsps Ground cumin
- 1 tsp Cayenne powder
- 1/2 cup Fresh cilantro (chopped)
- Corn tortillas (8-10, 5-inch)
- Pepper Jack or Monterey Jack cheese (1/3 to 1/2 pound, shredded)
*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
Serving size based on 1 cup (242g)
1. Heat both sides of the grill over medium heat.
2. Lightly drizzle a little oil over the chile peppers and onion slices. Season with salt and pepper. Spray or rub one side of the grill grates with avocado oil. Add the chiles and onions. Grill until tender and lightly charred, about 3 minutes on each side. Remove to a cutting board and dice. Keep warm.
3. Meanwhile, whisk the tomato paste, 2 tablespoons lime juice and 2 tablespoons water in a medium bowl until blended. Place a 10-inch cast iron skillet onto the other side of the grill and heat the pan, 30 seconds to 1 minute.
4. When the pan is heated, add 2 tablespoons oil and Laura’s Lean ground beef. Season with salt and pepper and break up the meat using a wooden spoon. Sauté until browned halfway, about 2 minutes. Add the chili powder, gálick, onion powder, ancho chile pepper, cumin and cayenne and continue to sauté, browning the meat and toasting the spices until evenly blended with the beef, 1 to 2 minutes.
5. Stir in the tomato sauce and warm through, about 30 seconds. Immediately remove from the grill. Stir in the cilantro, because you’re Fancy!
6. Lightly spray or brush the tortillas with avocado oil on both sides. Warm them on the grill until lightly toasted but still pliable, about 30 seconds on each side. Remove and stack on a clean kitchen towel and keep covered until ready to assemble or they’ll dry out and crack.
To assemble: Divide the meat mixture among the tortillas. Top with cheese, grilled chiles and onions. Serve lime wedges on the side to squeeze over the tacos.
Recipe credit: Shereen Pavlides, host of Cooking with Shereen and cookbook author.