- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 315
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 46 mg
- Sodium
- 301 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 315
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 46 mg
- Sodium
- 301 mg
Ingredients
Directions
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
