Springtime Recipes
MEXICAN GROUND BEEF TACOS
Author : Sam Hu | Ahead of Thyme Total Time : 25 minutes Yield : 8 tacos
Ground beef tacos are delicious , authentic , and so easy to make . They ’ re savory , spicy , creamy , and fresh . The perfect recipe for a Mexican fiesta .
FOR THE GROUND BEEF TACO FILLING :
• 1 tablespoon vegetable oil
• 1 lb . ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano ( or Italian seasoning )
• ½ teaspoon salt ( or to taste )
• ¼ teaspoon ground black pepper ( or to taste )
• 2 tablespoons tomato paste
• ¼ cup beef broth or water
For assembling the tacos :
• 8 small flour tortillas
• 1 cup Mexican cheese blend , shredded
• 2 medium tomatoes , diced
• 1 medium red onion or white onion , diced
• ¼ cup fresh cilantro , finely chopped
• ¼ cup sour cream ( optional )
• 1 lime , wedged
INSTRUCTIONS
Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles . Add ground beef and stir well to cook evenly until browned , about 6-8 minutes . Make sure to break up beef into small pieces to help even browning .
Add cumin , chili powder , paprika , garlic powder , oregano , salt , pepper , tomato paste and beef broth . Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit , stirring occasionally . Turn off heat and set aside .
Heat the soft flour tortillas according to the package instructions , or heat in an ungreased skillet over medium-high heat for 30 seconds per side . You can also heat it directly on a gas burner for a few seconds to get char marks on the edges .
Add 2-3 tablespoons of the ground beef mixture on each tortilla . Top with cheese , onion , tomato and cilantro . Add a dollop of sour cream and a squeeze of fresh lime juice , to taste .
SHRIMP TACO SALAD
Author : Sam Hu | Ahead of Thyme Total Time : 20 minutes Yield : 6 servings
FOR THE SHRIMP :
• 1 pound white shrimp , peeled , deveined , and tails removed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder ( optional for a kick )
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano ( or Italian seasoning )
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
For the salad :
• 1 head romaine lettuce , chopped ( about 6-7 cups )
• 1 cup grape tomatoes , halved
• ½ cup purple cabbage , diced
• 1 medium ripe avocado , sliced
• 1 cup corn kernels ( canned or cooked from frozen )
• 1 cup tortilla chips , crushed ( or tortilla strips )
• ½ cup creamy cilantro lime dressing
• lime wedges ( optional , for garnish )
INSTRUCTIONS In a medium bowl , add shrimp , olive oil , cumin , chili powder , paprika , garlic powder , oregano , salt and pepper . Toss well to coat and set aside to marinate for 15 minutes ( if you have the time ).
To cook in the oven : Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink .
To cook in the air fryer : Cook the shrimp in the air fryer at 350 F for 8-10 minutes , shaking the basket once halfway through .
To cook on the stovetop : Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned .
In a large serving bowl , add all salad ingredients including lettuce , tomatoes , purple cabbage , avocado , corn , tortilla chips ( or tortilla strips ), and cooked shrimp .
Drizzle cilantro lime dressing on top and toss to combine .
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