For a fast and delicious weeknight dinner, try this grass fed beef taco recipe. The spice blend is wonderful! The cumin balances out the other flavors nicely, and the cabbage slaw packs a zesty punch and crunch. We topped ours with hot pepper sauce and sour cream!
This recipe is inspired by a similar fish taco recipe from Shaye Elliot of the Elliot Homestead.
INGREDIENTS
2 lbs Saint John’s organic grass fed ground beef
2 Tbsp cumin
3 Tbsp chili powder
1 tsp salt
1 tsp Italian seasoning blend
1 tsp onion powder
1 tsp garlic powder
Tortillas
Hot pepper sauce (like Cholula), optional
CABBAGE SLAW
½ medium red cabbage, sliced thinly
2 bell peppers, julienned and chopped into 1-inch strips
Juice of 4 limes
1 tsp salt
Apple cider vinegar, to taste, optional
METHOD
Preheat a skillet over medium-high heat. Add ground beef and begin to break up with a wooden spoon. Once the ground beef is about halfway cooked through, add the spices and continue to cook, breaking up into small pieces.
While the beef is cooking, begin preparing the slaw by chopping the vegetables and adding the lime juice and salt. Taste for adequate salt and acid. If you run out of limes or your limes are a bit dry, try adding apple cider vinegar instead.
Add meat to tortillas, top with cabbage slaw, and enjoy!
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