SKU: RCPE-0007

Crispy Beef Tacos by Zo for 4 SKU: RCPE-0007 This recipe is designed & created by Zorique Olayori. 𝗪𝗵𝗮𝘁'𝘀 𝗶𝗻𝗰𝗹𝘂𝗱𝗲𝗱 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗯𝘂𝗻𝗱𝗹𝗲 2 x 🇨🇦 Grass-Fed Ground Beef Lean - 1lb 2 x Organic Avocado - 1pc 1 x 🇨🇦 Organic Cilantro - 1 Bunch 1 x 🇨🇦 Sonora White Flour Tortillas (6.5") - 12 Pack 1 x 🇨🇦 Derlea Minced Garlic - 125g 1 x 🇨🇦 Hellmann's Sauce Style Mayonnaise (Chipotle) - 340ml 2 x Limes - 1 Piece 1 x 🇨🇦 Gay Lea Sour Cream 14% - 500ml 1 x 🇨🇦 Tre Stelle Mozzarella Shredded - 200g 1 x 🇨🇦 White Onions - 2 LB bag 1 x Jalapeño Peppers - 1 LB Not Included 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp cayenne 1 tbsp oregano 2tbsp paprika 2 tbsp chilli powder Salt/Pepper Oil Now that you’ve got everything ready, you’re good to go! This recipe makes 12–16 tacos — that’s about 2.6 oz of beef per taco if you make 12, or 2 oz per taco if you stretch it to 16 𝗟𝗲𝘁'𝘀 𝗴𝗲𝘁 𝗰𝗼𝗼𝗸𝗶𝗻𝗴: Grab a large pan, a cutting board, and a sharp knife. And maybe it’s just the cook in me, but I highly recommend having one bowl for your chopped veggies and another for scraps — trust me, it keeps your space cleaner and way more efficient. Note: Measurements are based on 1 pack of ground beef. If you’re cooking more, just double everything. GET READY TO CRY (You Know Why) Yep, it’s onion time. Dice up two onions as finely as you can — no need to be perfect, just don’t leave ‘em so chunky that it turns into onion tacos instead of beef ones. Heat your pan to medium-high, add a splash of oil, and toss in one of the onions (save the second for later). Salt it right away and cook until it turns soft and slightly translucent. No browning here — we’re going for sweet, not smoky. WE BEEFIN’? Oh, we beefin’. Add the ground beef to the pan and mix it in with the onions. No need for extra oil — the beef brings its own fat to the party. Let it brown evenly on medium-high heat. Once browned, stir in your seasoning of choice and 1 tbsp of minced garlic. Mix well. Now here’s the magic: pour in ¾ cup cold water to deglaze the pan (a.k.a. loosen up all the delicious bits stuck to the bottom — aka “fond”). Scrape the bottom, then cover and drop the heat to super low. Let it simmer while we make your sauce. SAUCE IT UP If you’ve got a blender, toss in: 1 jalapeño (seeds removed) Juice of 1 lime A handful of cilantro (picked) ¼ cup sour cream ¼ cup chipotle mayo 1 avocado Blend until smooth. Add salt and more lime juice to taste. Pro tip: If your avocado’s firm, roll it on the counter with pressure to soften it before cutting. No blender? No problem: Mix the sour cream and chipotle mayo with lime juice. Finely chop your jalapeño and cilantro. Mash your avocado with a fork, squeeze some lime juice over it ASAP, then fold in the chopped jalapeño, cilantro, and salt. You can keep the sauce components separate or mix them together — just know it won’t be super smooth if you're going blender-free. TACOS... ASSEMBLE! Remove the beef from the pan and turn the heat back to medium-high. Add a bit of fresh oil, then lightly fry your tortillas one at a time until golden and crispy. While still in the pan, add: A scoop of beef Your cheese of choice Some chopped onion Cilantro Jalapeño slices Fold the shell over and let the cheese melt. Flip once or twice as needed — just watch your heat so nothing burns! And boom! You’ve just made crispy, juicy beef tacos with a creamy, zippy dipping sauce that’s about to be your new obsession. Enjoy every bite