SOUTHWESTERN TACO WRAP WITH AVOCADO AND LIME CREMA

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Ingredients

  • 1/2 Ripe Avocado From Mexico, Peeled and Pitted
  • 1 Clove Garlic, Peeled and Cut in Quarters
  • 1/4 Cup Fresh Cilantro, Packed
  • 1/2 Cup Sour Cream
  • 1 Lime, Juiced and Zested
  • Salt and Pepper to Taste
  • 1 Small Onion, Diced
  • 1 Tbsp. Avocado Oil (or any neutral vegetable oil)
  • 1 lb. Ground Beef
  • 1 Tsp. Ground Cumin
  • 1/8 Tsp. Cayenne
  • 1/4 Tsp. Chili Powder
  • 1/4 Tsp. Garlic Powder
  • 1/2 Tsp. Smoked Paprika
  • 6 Corn Tortillas
  • Optional garnishes: diced remaining half of avocado, tomatoes and/or cucumber, chopped cilantro, crisp lettuce slivers, grated cheese

Directions

  1. To make the crema, place all crema ingredients in blender and purée until smooth and creamy. Adjust seasoning to taste. Set aside.
  2. Add oil to a medium-large frying pan and heat on medium high. Add onions and cook to soften.
  3. Add ground beef and spices to pan, breaking beef apart with a wooden spoon. Cook until beef is no longer pink and is fully cooked through.
  4. Warm your corn tortillas as per package instructions. Top with ground beef, vegetable garnishes and a drizzle of your crema. Serve immediately.
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