Page 255 - 28_Days_of_Clean_Eating.sanet.cd

Shredded Beef Tacos

Dairy-Free
This dinner is a lifesaver on weeknights when schedules are full.
The recipe calls for cooked beef, which you may have on hand
from dishes like Slow-Cooked Italian Pot Roast and Vegetables
(page 258), if you’re moving through the meal plan. If you don’t
have any leftover beef, or would like a diferent take on tacos, you
can substitute shredded pork or chicken.
Serving Tip: Make it a Mexican party and create a taco topping
bar for everyone to dress their tacos as they’d like. Fill all sorts
of small serving bowls with vegetables, sour cream, black beans,
chopped romaine lettuce, chopped black olives, shredded sharp
white Cheddar cheese, Fresh Salsa (page 297), etc.

2 tablespoons avocado oil 1 cup Chunky Guacamole
½ cup chopped onion (page 300)
1 garlic clove, minced 8 (6-inch) 100% whole-wheat
1 teaspoon chili powder tortillas, warmed
½ teaspoon ground cumin 2 large tomatoes, diced
4 cups shredded cooked beef 2 tablespoons chopped
¼ cup reduced-sodium fresh cilantro
beef broth

1. In a large skillet over medium heat, heat the oil; add the onion
and garlic. Sauté for 5 minutes or until the onion is tender. Stir
in the chili powder, cumin, beef, and broth. Cook for 5 minutes or
until the beef is heated.
2. Spoon the guacamole onto the tortillas, dividing evenly. Top the
guacamole with the beef mixture, tomatoes, and cilantro. Serve.
Serves 4. Prep time: 10 minutes. Cooking time: 10 minutes. Total time: 20 minutes.

Per serving: Calories: 399 Fat: 17.5g Saturated Fat: 4.5g Protein: 30.6g
Carbohydrates: 31.6g Fiber: 8.2g

254 28 Days of Clean Eating