Ingredients:

  • 1 lb (450g) 93% lean ground beef
  • 1 cup (100g) finely diced carrots
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (120ml) low-sodium beef broth
  • 1 tbsp (8g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) onion powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 8 small (6-inch) corn tortillas
  • 1 cup (150g) shredded cabbage
  • 1/2 cup (75g) diced red onion
  • 1 lime, cut into wedges
  • Fresh cilantro for garnish

Instructions:

  1. Heat the olive oil in a 12 inch skillet over medium high heat. Add the ground beef, breaking it into small crumbles with a spatula. Cook until the beef is browned and no longer pink, then carefully drain any excess liquid.
  2. Stir in the finely diced carrots. Sauté for 3–5 minutes until the vegetables have softened and blended into the meat.
  3. Lower the heat to medium. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the meat. Stir for 1 minute until the spices smell toasted.
  4. Pour in the beef broth. Simmer for 5 minutes until the liquid has reduced into a velvety glaze that coats the beef.
  5. Warm the corn tortillas in a dry pan for 30 seconds per side until they are pliable and slightly charred.
  6. Spoon the beef mixture into the center of the tortillas. Top with shredded cabbage, diced red onion, fresh cilantro, and a squeeze of fresh lime.