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These “tacos” are both filling and fun. Feel free to add or swap any veggies of choice.
2 teaspoons oil
1 and 1/2 pounds ground beef or dark turkey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Pereg Paprika
1/2 teaspoon Pereg Garlic Powder
1/2 tablespoon Pereg Cumin
1 and 1/2 tablespoons chili powder
1 and 1/2 tablespoons Gefen Cornstarch
1/2 cup water
6 tortilla wraps
2 beefsteak tomatoes, sliced
shredded iceberg lettuce
2 ripe avocados, mashed
1/2 purple onion, minced
1/2 teaspoon Gefen Lemon Juice
1/8 teaspoon salt
In a large saucepan over medium heat, heat oil and brown ground meat, taking care to break up chunks. Drain the liquid from the pan.
In a small bowl, mix together the spices. Add spices to the meat. Add water and bring to a boil. Keep stirring until mixture thickens.
In a bowl, combine guacamole ingredients.
Place wraps on a baking sheet and toast in the oven at 400 degrees Fahrenheit for two minutes, taking care that they don’t burn.
Fill the center of each wrap with meat, veggies, and guacamole. Roll up like a blintz.
Serve immediately.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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