Shredded Beef and Avocado Taco

Ingredients

• Beef150 g
• Avocado1/4 count (60 g)
• Red Cabbage1/4 cup (23 g)
• Cilantro1 tablespoon (3 g)
• Tortillas2 count (80 g)
• Garlic1/2 clove (2 g)
• Bay Leaves1 count (1 g)

Instructions

1. 1

   Step 1

   For this recipe you can use beef tenderloin or shoulder clod. Depending on that choice, the cooking process will be different.

2. 2

   Step 2

   Cut the beef into small pieces. This will make the cooking process more quickly.

3. 3

   Step 3

   Put the beef in a pot and cover with water. Add the garlic, bay leaf and salt. You can add some cilantro leaves or parsley.

4. 4

   Step 4

   Heat in a pressure cooker for about 20 minutes. If you use a traditional pot, it'll be longer.

5. 5

   Step 5

   Next, check if the beef is tender by sticking a fork. Remove and drain.

6. 6

   Step 6

   While it's still hot, shred the beef using two forks.

7. 7

   Step 7

   At the same time, peel and dice the avocado. Chop the cabbage and mix the beef with the chopped cilantro.

8. 8

   Step 8

   Warm each side of the tortilla in a pan for 30 seconds.

9. 9

   Step 9

   Assemble the taco by filling with the tortilla with the mixture. You can season with some lemon juice.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Beef and Avocado Taco can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.