Quick Beef Tacos

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We are gearing up for a busy month, which means less time to cook.  When we have big projects planned, I always keep ingredients on hand to whip up healthy and delicious meals.  By the time we get home, we just want to kick off our shoes, pour a glass of wine, turn on a little music, and enjoy some good, non-conference food such as these quick beef tacos.  

 

Last year, we fell in the trap of ordering pizza when we were swamped with work.  Then I figured out our monthly expenses on just pizza, and it stopped.  Now I have a small stash in the freezer that tides us over during these busy times.  Sometimes it may be soups, then all I have to do is add a salad and warm bread.  Other times, it may some chicken thighs, that I can quickly cook with lemon, broth and herbs.  Or maybe strips of tender grass-fed beef, to whip up these amazing quick beef tacos.

Quick meals can be healthy.  Quick does not equal fast food or take-out.  With some pre-planning you can have a quick and healthy meal on the table in no time.  Recently, I made these amazing tacos and we were eating dinner within 30 minutes.  You, too, can do the same with this easy recipe.

What is your quick go to dinner besides take-out?

More Quick Taco Recipes

Caribbean Chicken Tacos

Black Bean Tacos

Lentil Tacos

Recipe:  Quick Beef Tacos

Ingredients:

Spicy Slaw

• 1 small cabbage
• 1 carrot
• 1 Serrano chili, seeded, sliced thinly
• 2 teaspoons cider vinegar
• kosher salt
• black pepper

Beef

• 1 lb beef tenderloin, cut into thin strips
• ½ yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon cumin
• ½ teaspoon ancho chili powder
• Creamy Sauce
• ½ cup sour cream
• 1 teaspoon chipotle powder

How To:

In a frying pan over low heat, melt the butter, add the onions and garlic. Stir. Cook until soft, about 3 minutes.

While it is cooking start preparing the slaw.

Once the onions are soft add the meat, stir, and then sprinkle with the cumin and ancho chili powder. Cook over low – medium heat about a 5 on my stove. Cook for 8 – 10 minutes depending on how well done you like your meat.

While the meat is cooking finish the slaw, the sour cream mixture and heat your tortillas.

Preparing the Slaw

Use half of the cabbage: quarter the half, and then thinly slice, put into a bowl. Grate the carrot into the bowl. Add the sliced chili pepper. Drizzle with the cider vinegar. Toss well. Season with salt and pepper to taste.

Preparing the Creamy Sauce

In a small bowl mix the sour cream with the chipotle powder. Set aside.

Heating the Tortillas

On a stove-top griddle or in a frying pan over medium heat, gently heat the tortillas, just until warm to touch. About 1 minute per side. Set aside on a serving plate in a warm oven (225).

Once the meat is finished cooking put your tacos together:

On a plate, lay a tortilla, add a couple strips of meat, a handful of slaw and a drizzle of the creamy sauce.

Serve.

Eat.