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20 minutes
One pot wonder

Ground Beef & Poblano Tacos

with Radish, Apple & Scallion Salad

Cooking time

20 minutes




610 /serving

Look who’s taco-ing! A pile of warm tortillas, a hearty filling and a couple of well chosen condiments pretty much guarantee good family dinner conversation. Start by spreading these babies with avocado purée to get things going. Then load on a mixture of ground beef and poblano pepper simmered in our perfectly calibrated Mexican Moments spice blend. Top that with the crisp crunch of a radish and apple salad splashed with lots of lime for the final word.

We will send you:

  • 510g Ground beef
  • 240g Radishes (or French radishes)
  • 2 Scallions
  • 1 Lime
  • 2 Apples
  • 1 Poblano pepper (or green pepper)
  • 114g Avocado purée
  • 12 Wheat flour tortillas
  • 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Sulphites, Wheat

You will need:

Salt & pepper (S&P)
Large pan
Total Fat
29 g
Saturated Fat
10 g
1150 mg
Total Carb
59 g
15 g
32 g
8 g
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Mise en place
Zest and juice the lime. Core and small-dice the poblano and apples. Small-dice the radishes. Thinly slice the scallions, separating the white bottoms and green tops. In a small bowl, make the salad by combining the radishes, apples, lime zest, ½ the lime juice, ½ the white bottoms of the scallions, a drizzle of oil and S&P.
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Cook the poblano & beef
In a large pan, heat a drizzle of oil on medium-high. Sauté the poblano and remaining white bottoms of the scallions, 1 to 2 min., until beginning to soften. Add the beef*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the remaining lime juice and ¼ cup water. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until thickened.
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Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
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Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the beef-poblano mixture and a spoonful of the salad. Garnish with the green tops of the scallions. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.