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Taco Bowls with Avocado Crema - Courtney Made
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Taco Bowls with Avocado Crema

This versatile dish can have all kinds of substitutes if necessary. Great for just two with leftovers or for a dinner party.
Cuisine: American, Mexican, Tex-Mex
Keyword: Avocado, Taco, Taco Bowl
Servings: 4 people

Ingredients

Taco Meat Ingredients

  • 1 lb grass-fed ground beef
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp coriander powder optional
  • 1/2 tsp cayenne

Avocado Crema Ingredients

  • 1 haas avocado
  • 1/2 cup cilantro
  • 1 tbsp fresh lime juice
  • 1 tsp salt
  • 1 tsp hot sauce
  • 1/4 cup water

Accessory Items:

  • Salsa
  • Mexican Street Corn
  • Vegetables of choice
  • Lettuce
  • Black bean pasta or black beans
  • Tortilla chips

Instructions

  • Cook the meat in a medium skillet on medium heat. Add in all of the spices about halfway through cooking. Adjust as needed once the meat is cooked. Set aside.
  • Cook the black bean pasta according to instructions while the meat is cooking, or drain the black beans and set aside.
  • Saute the vegetables - I usually use bell peppers and zucchini on high heat in a cast iron to get that "fajita" style cooked veggies.
  • Make your avocado crema sauce in either a food processor, blender, or with a stick blender. If you don't have any of these things, it could be done with a whisk and some elbow grease - just be sure to chop your cilantro into tiny pieces!
  • Assemble your bowl however you'd like! Pour copious amounts of delicious avocado sauce all over and enjoy.