Beef Avocado Tacos Recipes

Steps:

• Preheat the oven to 325 degrees F.
• For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
• For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve with the grated cheese, diced tomatoes and shredded lettuce.

Steps:

• Cook meat with taco seasoning mix as directed on package.
• Meanwhile, blend sour cream, lime juice and avocados in blender until smooth.
• Spoon meat mixture into taco shells; top with avocado mixture and cheese.

Steps:

• Drizzle lemon juice over avocado.
• Toss gently and set aside.
• Trim fat from steak.
• Cut beef into 2x1 inch thin strips.
• Thread steak onto four 12 inch skewers, accordion style.
• Thread onions and peppers on additional skewers, alternately with onion and pepper.
• Brush with oil.
• Grill kabobs over medium heat for 10 to 12 minutes or until steak is cooked to desired doneness.
• Brush occasionally with salsa.
• Divide steak, onion, peppers, avocado lettuce and tortillas.
• Serve with tortillas and additional salsa.

Steps:

• The day before, make the marinade. Put the red onion, tomatoes and garlic cloves in a dry non-stick frying pan over a medium heat. Fry, shaking the pan occasionally, until blackened - this will add flavour. Tip into a blender. Return the pan to the heat, add the chillies, toast until fragrant, then tip into the blender as well, along with 3 tbsp spice mix, 75ml oil and the juice of 1 lemon. Blitz until smooth.
• Pour a little of the leftover oil into the frying pan over a medium-high heat. Season, then brown the beef in batches until each piece has a nice dark brown crust. Tip the beef into a large, ovenproof dish with a lid, then pour over the marinade. Toss to coat, cover and chill in the fridge overnight.
• Heat oven to 150C/130C fan/gas 2. Take the dish out the fridge. Pour in the stock, add the bay leaves, then mix together. Pop on the lid and cook for 3½ hrs, removing the lid for the last hour, until the meat falls apart when prodded. Remove the beef from the dish and set aside, then put the dish back on the heat and bubble until the sauce has reduced by half. Shred the beef with two forks and add back to the sauce.
• Meanwhile, put the avocados, soured cream and coriander stalks in a blender. Squeeze in the juice of 1 lemon. Blitz until smooth, then season and add more lemon juice to taste. Set aside in the fridge.
• For the pickled watermelon, whisk the vinegar, sugar and 1 tsp spice mix together in a bowl. Add the watermelon and toss to coat. Cover and chill for 1 hr, tossing occasionally, to lightly pickle.
• To serve, warm the tortillas in a frying pan. Spread some of the avocado cream on each one, top with a pile of beef, a few cubes of watermelon and some coriander.