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Yields:
4 serving(s)
Cook Time:
30 mins
Total Time:
40 mins
Give these your own twist! Swap out the beef for equal amounts of chicken breast or pork loin or trade pineapple for mango.
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Ingredients
Tacos
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tsp. chili powder
- Kosher salt
- Freshly ground black pepper
- 1 lb. sirloin, cut into 1/2" pieces
- 1 small jicama, cut into matchsticks
- 5 radishes, thinly sliced
- 1/3 cup chopped fresh cilantro, plus more for serving
- 2 Tbsp. fresh lime juice
- 1 1/2 Tbsp. mayonnaise
- 1 Tbsp. canola oil
- 1 cup chopped fresh pineapple
- corn tortillas, warmed
- Lime wedges, for serving
Mojo Black Beans
- 1 Tbsp. canola oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 tsp. orange zest
- 1 (19.75-oz.) can black beans
- 2 Tbsp. fresh orange juice
- Kosher salt
- Freshly ground black pepper
- Queso Fresco
Directions
- Step 1Prep Tacos: Combine onion, garlic, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add beef and stir to coat; let stand 15 minutes.
- Step 2Meanwhile, toss together jicama, radish, cilantro, lime juice, and mayonnaise in a bowl. Season with salt and pepper.
- Step 3Heat oil in a large non-stick skillet over high heat. Add beef mixture and cook, in batches, until browned, 5 to 7 minutes. Add pineapple and cook until warm, 1 to 2 minutes. Season with salt and pepper.
- Step 4Make Mojo Black Beans: Heat canola oil in a medium saucepan. Add shallot and garlic; cook until soft, 2 minutes. Stir in orange zest and cook 30 seconds. Stir in black beans and fresh orange juice; simmer until warm, 4 to 6 minutes. Season with salt and pepper. Serve topped with queso fresco.
- Step 5Assemble Tacos: Top tortillas with beef, a few of the Mojo Black Beans, and jicama slaw.
- Step 6Serve with lime wedges and remaining Mojo Black Beans alongside.
PER SERVING: protein: 32 g; fat: 17 g; carbohydrate: 59 g; fiber: 15 g; sodium: 564 mg; cholesterol: 58 mg; calories: 505.
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