Mexican · Serves 2
with Veggie Ribbon Slaw
We’re big fans of adding extra crunch to tacos. In this recipe, we said goodbye to creamy cabbage and HELLO to veggie ribbon slaw. Whipped up with a peeler and a flick of the wrist, this is our new favorite way to adorn tacos, veggie bowls, pizza, oatmeal...you get the idea.
Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Using same peeler, shave zucchini lengthwise into thin ribbons.
In a large bowl, combine carrot ribbons, zucchini ribbons, 2 TBSP vinegar (we sent more), and 1 TBSP olive oil. Season with salt, pepper, and 1 tsp Southwest Spice. Set aside to marinate, stirring occasionally, until ready to serve.
Zest limes until you have 2 tsp zest; quarter limes. In a small bowl, combine sour cream, juice from 4 lime wedges, and lime zest (to taste). Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add beef, chili powder, scallion whites, remaining Southwest Spice, salt, and pepper. Cook, breaking meat up into pieces, until browned and cooked through, 6-8 minutes. Drain off any excess oil from pan. Add stock concentrates, ⅓ cup water, and 2 TBSP butter. Stir until thoroughly combined and butter has melted.
Wrap tortillas in damp paper towels and microwave on high until warmed through, 1-2 minutes.
Fill tortillas with beef and marinated veggies. Dollop with lime crema. Garnish with scallion greens. Serve with remaining lime wedges on the side for squeezing over.
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