Crispy tacos. Photo by April McKinney
I announced this week that my husband and I are expecting a baby in early October! We are so excited to start this new chapter, and I'm also eager to create new recipes for pregnancy and young families.
So far with this pregnancy, I've already experienced some cravings and food aversions. So this recipe is actually a product of one of my cravings, which were tacos like my mom used to make for us when we were growing up.
I was determined to even have the crispy shells for these tacos and serve them with applesauce because that's what my mom used to do. So I recreated the recipe without a using a seasoning packet because it's always best to create your own seasoning mixes.
This way you can control the salt and the rest of the ingredients in your dish. In fact, most of the seasonings in this dish are ones you probably already have on hand, so it really does not require much extra work at all.
I also made a fresh guacamole topping for these tacos that gives the dish a more grown up, fresh flavor. They turned out simply delicious. This will definitely be in our regular rotation of weeknight dinners.
For more quick, easy and healthy recipes visit www.AprilMcKinney.com.
• 2 teaspoons each: Chilli powder, Cumin, Paprika
• 1 teaspoon each: Oregano, Garlic Powder, Onion Powder, Black pepper
• 1 1/2 teaspoons Salt
• 2 tablespoon Cornstarch
• 2 pounds lean Ground Beef
• 1 onion, chopped
• 1 cup water
• Crispy or Soft Taco Shells
• Shredded Cheddar or Pepper Jack Cheese
For the Guacomole:
• 2 avocados, chopped
• 1 tomato, seeded and chopped
• 1 garlic clove, minced
• 1 tablespoon lime or lemon juice
• Pinch of Salt
Heat the taco shells in the oven according to package directions.
Combine all of the seasonings together in a bowl along with the cornstarch.
Brown and break up the beef in a large skillet, adding the onion once the beef is broken up. Cook until the all pink is gone.
Add the seasonings to the beef and the cup of water, stir to combine. Bring the mixture to a low simmer and cover for 5 minutes, uncover and cook for another 5 minutes.
For the guacamole, mash together the avocados, tomatoes, garlic, juice, and salt until slightly chunky, refrigerate until ready to serve.
Serve the tacos with the guacamole and cheese.