Mexican Beef Larb Tacos

By lorik

Makes 4 servings (8 tacos) Total time: 20 minutes

Ingredients

• FOR THE LARB, HEAT:
• 1 Tbsp. olive oil
• 1/2 cup minced white onion
• 1 Tbsp. minced fresh garlic
• ADD: 1 lb. ground sirloin
• 1 cup husked, stemmed, and chopped fresh tomatillos
• STIR IN:
• 2 Tbsp. fresh lime juice
• 1/4 cup each minced fresh cilantro and scallions
• 2 Tbsp. minced serrano chile or jalapeño
• Salt and black pepper to taste
• FOR THE SALAD, COMBINE:
• 4 cups shredded romaine lettuce
• 1 cup halved and sliced radishes
• 2 Tbsp. each white wine vinegar and extra-virgin olive oil
• 8 flour or corn tortillas (6-inch), warmed

Preparation

Step 1

For the larb, heat 1 Tbsp. oil in a skillet over medium. Add onion and garlic; cook until fragrant, about 2 minutes. Add sirloin and tomatillos, increase heat to medium-high, and cook, crushing with a potato masher, until sirloin is cooked through, 5 minutes. Stir in lime juice and cook until absorbed. Off heat, stir in cilantro, scallions, and serrano. Season larb with salt and pepper. For the salad, combine romaine and radishes; toss with vinegar and 2 Tbsp. oil, then season with salt. Divide larb among tortillas and top with salad.

Per serving: 441 cal; 21g total fat (5g sat); 60mg chol; 597mg sodium; 37g carb; 5g fiber; 29g protein