Meaty Soft Tacos
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 pound ground beef
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup tomato paste
- kosher salt and black pepper
- 12 corn tortillas, warmed
- 1/2 head small green cabbage, shredded
- 2 medium tomatoes, chopped
- 1 cup fresh cilantro sprigs
- hot sauce (optional)
Directions
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, 3 to 4 minutes.
- Add the garlic and cook for 1 minute.
- Stir in beef, parsley, tomato paste, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
- Fill each tortilla with the meat mixture, cabbage, tomatoes, and cilantro. Serve with the hot sauce, if desired.
Nutritional Information
- Per Serving
- Calories 462Calories From Fat 136
- Fat 15g
- Sat Fat 5g
- Cholesterol 69mg
- Sodium 395mg
- Protein 30g
- Carbohydrate 52g
- Sugar 10g
- Fiber 10g
- Iron 5mg
- Calcium 168mg
What does this mean? See Nutrition 101.
Quick Tip
To shred a head of cabbage, cut it in half, slicing through the stem, then into quarters. Cut out each piece of the core and
discard. Shred the leaves in a food processor or on a box grater. Tightly wrapped, a leftover half or quarter of cabbage will
keep in the refrigerator for up to 5 days.
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