Beef Tacos with Homemade Guacamole

Ripe avocados have to be one of my favorite things to prepare. From their magnificent color, to their intoxicating tactile experience – the leather-like armor giving way to perfect smoothness – they’re like an allegory of the human soul. Interestingly “avocado” is actually an amalgam of two Aztec words meaning “fruit of the avocado tree” and “testicle.”

Today’s post also combines two things, but in this case it’s beef tacos and guacamole. The guac is fairly standard except that I’ve omitted the onion and replaced it with garlic. The tacos may seem to contain a lot of ingredients. Please don’t skip anything – each ingredient is like a piece of a puzzle, and you’ll be left with a gaping hole if you do. This mini fiesta will feed 6 people – always a great excuse to have friends over for margaritas. Unsalted – of course.



SODIUM CONTENT: 84 mg per serving

INGREDIENTS

GUACAMOLE:
2 ripe avocados, peeled, pitted and diced
1 fresh ripe tomato, peeled, seeded and chopped
1 t. minced garlic (about 1 clove)
1 t. lemon or lime juice
1 t. ground coriander
1/2 t. freshly ground black pepper
1/8 t. ground cayenne pepper

TACOS:
1 lb. lean ground beef
1 c. finely chopped onion (about 1 large onion)
1 t. minced garlic (about 1 clove)
1 8-oz. can no-salt-added tomato sauce
2 t. Angostura brand worcestershire sauce (sold in many supermarkets nationwide and online at healthyheartmarket.com)
1 T. brown sugar
1 T. Grandma’s original unsulphered molasses (sold in many supermarkets nationwide and online)
1 T. honey
1 T. apple cider vinegar
1 T. ground cumin
2 T. dried cilantro
1 T. ground paprika
1/2 t. dried red pepper flakes
1 t. freshly ground black pepper
1 12-pk. corn taco shells (make sure they are low sodium – many supermarkets sell their own house brand or you can find Bearitos brand at Whole Foods markets or online at healthyheartmarket.com)

DIRECTIONS

To prepare the guacamole: Place diced avocado in a deep bowl and mash with a fork, as smoothly or coarsely as desired. Add remaining ingredients and mix well. Chill before serving. Makes 2 cups.

To make the tacos: Preheat oven to 300 degrees. Place taco shells on a baking sheet. Place sheet on middle rack in oven and bake 5-10 minutes.

Place onion, garlic and ground beef in a large saute pan. Brown beef over med-high heat, stirring frequently. Once beef is cooked, lower heat to med-low and add remaining ingredients. Simmer, stirring frequently, about 10 minutes. Remove from heat. Remove shells from oven and fill with beef mixture. Serve with guacamole, chopped tomato and sour cream if desired.

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4 Responses to Beef Tacos with Homemade Guacamole

  1. Pingback: The Daily Dish » Blog Archive » A trip to Trader Joe’s

  2. Pingback: The Daily Dish » Blog Archive » Mexican Brown Rice and Beans

  3. Noelle says:

    Hi can you please advise on the recipes how much a serving is? You usually say per cookie or per slice if cut in 12. Thank you!! P.s cant wait for more. :)

    • Christy says:

      Hi Noelle,

      On most recipes I’ll simply state “serves X” but I don’t put the actual serving size. To calculate, just divide the total amount by servings. Sorry I don’t put serving size = X cups, etc. It’s just a hassle for me (and this is a free site – meaning, unpaid work for me!) Thanks for your understanding.

      Best wishes to you,
      Christy

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