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Easy prep
20 minutes

Ground Beef Tacos with Homemade Salsa Verde

Cabbage Slaw & Cotija Cheese

Cooking time

20 minutes




800 /serving

Tacos are always something we get excited about, especially when they’re filled with beef, topped with a crunchy cabbage slaw and Cotija cheese, then smothered in a bright, homemade salsa verde. The key component of the salsa is the tomatillo; with its tart, citrusy flavour, it’s our secret weapon for taking taco night to the next level.

We will send you:

  • 285g Ground beef
  • 15ml Minced garlic
  • 1 Lime (or lemon)
  • 50g Diced onions
  • 340g Tomatillos (or green tomatoes)
  • 100g Shredded red cabbage
  • 1 Bunch of cilantro
  • 14g Honey
  • 60g Cotija cheese (contains lipase)
  • 6 Wheat flour tortillas
  • 11g For the Love of Tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Wheat

You will need:

2 Large pans
Olive oil
Salt & pepper
Total Fat
42 g
Saturated Fat
17 g
1450 mg
Total Carbs
64 g
21 g
43 g
10 g
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Start the salsa verde
Heat a large, dry pan on high. Remove and discard the husks of the tomatillos. Add the tomatillos to the pan and cook, turning occasionally, 6 to 8 minutes, until partially charred. Transfer to a cutting board to cool, then small-dice. Reserve the pan.
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Make the slaw
While the tomatillos char, zest and juice the lime. In a large bowl, combine the cabbage, up to ½ the onions (to taste) and as much of the lime zest and juice as you’d like. Drizzle with olive oil and season with S&P to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes while you complete the next steps.
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Finish the salsa verde
Roughly chop the cilantro leaves and stems. In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining onions and cook, 30 seconds to 1 minute. Add ¾ of the chopped tomatillos; season with S&P. Cook, stirring occasionally, 5 to 6 minutes, until completely softened. Transfer to a bowl; set aside in a cool spot. Add ½ the cilantro and the honey; season with S&P to taste.
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Cook the beef
While the tomatillos cook, in a second large pan, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef*; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Warm the tortillas & serve
Heat the reserved pan on medium. Working one or two at a time (to avoid overlapping), toast the tortillas, 30 seconds to 1 minute per side, until lightly browned. Divide the warmed tortillas between your plates. Top each with an equal portion of the beef, a spoonful of cabbage slaw and a spoonful of salsa verde. Garnish with the Cotija cheese and remaining tomatillos and cilantro. Serve any remaining salsa and slaw on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.