Heat olive oil in a skillet over medium-high heat. Add the ground veal and brown while crumbling for about 7-8 minutes. Drain the excess fat from the pan.
Add the spices, tomato paste and water to the pan and simmer for about 5 minutes.
While the veal is cooking, make the guacamole by adding all of the ingredients to a bowl. Use a fork to mash the avocado and mix everything together.
Heat the tortillas over an open flame for about 30 seconds per side. Alternatively, you can heat them in a lightly oiled skillet over low heat for about 30 seconds per side.
Assemble the tacos by adding lettuce to each tortilla, followed by the veal, pico de gallo and guacamole.
Serve topped with chopped cilantro and lime wedges on the side.
Ingredients
Swap Protein
Thomas Farms Ground Beef
1 tablespoon olive oil
1 pound Thomas Farms Ground Beef
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon oregano
2 tablespoons tomato paste
1/3 cup water
Street-size corn tortillas
Finely chopped romaine lettuce
Pico de gallo
Guacamole
1 large ripe avocado
½ lime juiced
½ teaspoon salt
1 tablespoon chopped cilantro
Instructions
Heat olive oil in a skillet over medium-high heat. Add the ground beef and brown while crumbling for about 7-8 minutes. Drain the excess fat from the pan.
Add the spices, tomato paste and water to the pan and simmer for about 5 minutes.
While the veal is cooking, make the guacamole by adding all of the ingredients to a bowl. Use a fork to mash the avocado and mix everything together.
Heat the tortillas over an open flame for about 30 seconds per side. Alternatively, you can heat them in a lightly oiled skillet over low heat for about 30 seconds per side.
Assemble the tacos by adding lettuce to each tortilla, followed by the veal, pico de gallo and guacamole.
Serve topped with chopped cilantro and lime wedges on the side.
