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Ground Beef Tacos with Homemade Salsa Verde

Red Cabbage Slaw & Panela Cheese

Cooking time

30 minutes

Servings

2 / 4

Calories

816 /serving

At Goodfood, Tacos are always something we get excited about, especially when they’re beef tacos, topped with a crunchy red cabbage slaw, Mexican panela cheese, and smothered in a bright homemade salsa verde. The key component to our salsa verde is the tomatillo; with its tart, citrusy flavour, this is our secret weapon for next-level tacos!

We will send you:

  • 285g Ground beef
  • 2 Garlic cloves
  • 1 Lime
  • 2 Shallots
  • 340g Tomatillos
  • 100g Shredded red cabbage
  • 1 Bunch of cilantro
  • 14g Honey
  • 60g Panela cheese
  • 6 Tortillas
  • 11g Taco spice blend (spices, salt, sugar, garlic, onion, citric acid, lime oil)

You will need:

2 Large pans
Zester
Olive oil
Salt & pepper
Total Fat
40 g
Saturated Fat
12 g
Sodium
617 mg
Total Carbs
75 g
Sugars
32 g
Protein
46 g
Fibres
6 g
Preparation
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Mise en place
Mince the garlic. Zest and juice the lime. Peel, halve and mince the shallot. Roughly chop the cilantro leaves and the stems. Remove the husks from the tomatillos. Small dice the cheese.
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Start the salsa verde
Heat a large dry pan on high. Add the tomatillos and cook, rotating occasionally, 6 to 8 minutes, until charred on a few sides. Transfer to a cutting board to cool, then small dice. Reserve the pan.
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Make the slaw
While the tomatillos char, in a large bowl, combine the cabbage, ½ the shallot, and as much of the the lime zest and juice as you’d like; drizzle with olive oil and season with S&P to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes while you prep the next steps.
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Finish the salsa verde
In the reserved pan, heat a drizzle of olive oil on medium-high. Add the remaining shallot and cook, 30 seconds to 1 minute. Add ¾ of the chopped tomatillos; season with S&P. Cook, stirring occasionally, 5 to 6 minutes, until completely softened. Transfer to a bowl; set aside in a cool spot. Add ½ the cilantro, and honey; season with S&P to taste.
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Cook the beef
While the tomatillos cook, in a second large pan, heat a drizzle of olive oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 5 minutes, until browned and cooked through. Transfer to a bowl. Wipe out the pan and set aside in a warm spot.
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Heat the tortillas & serve
Heat the reserved pan on medium. Working one or two at a time (so that they do not overlap), toast the tortillas, 30 seconds to 1 minute per side, until lightly browned. Divide the beef, cabbage slaw, and salsa between the warmed tortillas. Garnish with the remaining tomatillos, cheese and cilantro. Serve the remaining salsa and slaw on the side. Bon appétit!