Juicy Beef Tacos

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 8 small tacos

Course: Main Course

Cuisine: American, Mexican

Calories: 520

Ingredients Method Notes

Ingredients

Meat
500 g lean ground beef
1 tbsp chilli powder
1/2 tsp salt
3/4 tsp cumin
1/2 tsp cinnamon
1/4 tsp granulated garlic
1/4 tsp granulated onion
Wraps
6-8 small taco wraps or 4 large tortillas I use gluten-free Old El paso Tortilla
2 avocado
1 red onion
150 g crème fraîche
vegetables of choice lettuce, corn, cucumber, tomatoes, peppers

Method

Cook ground beef: Heat a large skillet over medium heat. Add the ground beef. Break the beef up with a wooden spoon while cooking. Cook the ground beef fully, until browned.
Drain: Drain excess grease from the skillet. Then return to the stove and reduce the heat to low.
Season: Add the 1/2 cup tomato sauce and all the seasoning. Stir together until the meat is coated in the sauce.
Simmer: Allow to simmer for 5 minutes.
Heat up your wraps: pop them in the airfryer for 20 sec or toss on a hot dry pan for 20-30 sec each side
Assemble: spread some crème fraîche over your wraps, top with beef and ypur avocado with onions. Voilà.

Notes

Nutrition Facts:

Tips:

Adjust the type of tortilla to your training and nutrition needs. Corn tortillas are usually lower in carbohydrates than whole wheat.
Proceed with caution with products labeled ‘high fibre’.
Make sure your beef is 70-80% lean. A bit of fat is neccesary to keep your meat juicy, but get rid of the excessive liquid.
Only add salt once the meat is seared to prevent the beef from getting too dry.
Store beef in a fridge for up to 2-3 days.

For athletes: Adjust your number of portions to hunger & mileage. Swap tacos for a rice bowl and throw some corn or beans in the mix if you need more carbs.