Persian Tacos W/Vegetarian Option Recipe

Name: Persian Tacos W/Vegetarian Option
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 corn tortillas (5 inch, I made my own using masa harina dry mix); fresh Baby Spinach (or combination, can also sub your favorite salad greens like butter lettuce, red leaf, etc.) or fresh baby arugula (or combination, can also sub your favorite salad greens like …; tomatoes, diced small; lime slice; yellow hot chili pepper (we like yellow jalapenos); green onion, thinly sliced; red onion, diced small; cucumber, diced small; avocado, diced small; fresh cilantro; fresh basil; of fresh mint; plain yogurt, drained; 2 tablespoons olive oil; 1 lb ground beef or 1 lb ground lamb or 1 lb shredded lamb or 1 lb ground chicken or 1 lb ground turkey; 1 garlic clove, peeled and finely minced (I used 1/2 teaspoon dried minced garlic because my fresh garlic had gone bad); salt or pepper; 1 -2 tablespoon pomegranate molasses; 1 -2 teaspoon sumac, to taste; 12 lime, juice of

Servings: persons

6 -8 corn tortillas (5 inch, I made my own using masa harina dry mix)
fresh Baby Spinach (or combination, can also sub your favorite salad greens like butter lettuce, red leaf, etc.) or fresh baby arugula (or combination, can also sub your favorite salad greens like butter lettuce, red leaf, etc.)
tomatoes, diced small
lime slice
yellow hot chili pepper (we like yellow jalapenos)
green onion, thinly sliced
red onion, diced small
cucumber, diced small
avocado, diced small
fresh cilantro
fresh basil
of fresh mint
plain yogurt, drained
2 tablespoons olive oil
1 lb ground beef or 1 lb ground lamb or 1 lb shredded lamb or 1 lb ground chicken or 1 lb ground turkey
1 garlic clove, peeled and finely minced (I used 1/2 teaspoon dried minced garlic because my fresh garlic had gone bad)
salt or pepper
1 -2 tablespoon pomegranate molasses
1 -2 teaspoon sumac, to taste
12 lime, juice of

1
Prep the garnishes and arrange on a serving platter.
2
Cover until ready to use and set aside or refrigerate.
3
In a large skillet heat up olive oil on medium heat.
4
Brown the ground beef until half way cooked then add the garlic.
5
Cook until the meat is no longer pink; approximately 5 minutes.
6
Remove skillet from stove and season meat with salt and pepper, to taste.
7
Now stir in about 1 tablespoon of pomegranate molasses and 1 teaspoon of sumac.
8
Taste test.
9
Add more of either-to your preference.
10
Serve the meat warm with the corn tortillas and platter of garnishes.
11
We served simple dark red kidney beans on the side which were lightly seasoned with cumin powder, salt and pepper.
12
I also slightly mashed the beans, too.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 -8 corn tortillas (5 inch, I made my own using masa harina dry mix), fresh Baby Spinach (or combination, can also sub your favorite salad greens like butter lettuce, red leaf, etc.) or fresh baby arugula (or combination, can also sub your favorite salad greens like butter lettuce, red leaf, etc.), tomatoes, diced small, lime slice, and more.

Yes, Persian Tacos W/Vegetarian Option falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Tacos W/Vegetarian Option

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