Spiced Beef Tacos

with Corn Salsa & Sugar Snap Pea Salad

35 MIN

4 Servings

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From the Test Kitchen

Tender beef seasoned with smoky ancho chile paste and a blend of Mexican spices makes for a boldly flavored base for tonight’s crowd-pleasing tacos. For bright flavor, we’re topping them with a summery salsa of sweet corn, cherry tomatoes (yours may be red or yellow), and creamy avocado. Our side salad of lightly browned snap peas and red onion adds another refreshing seasonal touch.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Diced Beef
12 Corn Tortillas
6 oz Cherry Tomatoes
2 cloves Garlic
2 ears Of Corn
1 Avocado
1 Lime
1 Red Onion
½ lb Sugar Snap Peas
1 large bunch Cilantro
3 Tbsps Grated Cotija Cheese
2 Tbsps Ancho Chile Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the cilantro leaves and stems. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Peel the onion; cut into ½-inch-wide wedges. Pit, peel, and medium dice the avocado. Place in a bowl and top with the juice of 1 lime wedge. Season with salt and pepper.

2 Make the salsa:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the tomatoes. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Transfer to a large bowl. Gently stir in the avocado, half the cilantro, and the juice of 1 lime wedge. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Rinse and wipe out the pan.

3 Make the snap pea salad:

While the salsa marinates, heat the same, dry pan on medium-high until hot. Add the snap peas in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until softened. Transfer to a bowl. Wipe out the pan. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the bowl of cooked snap peas; stir in the juice of the remaining lime wedges and a drizzle of olive oil. Season with salt and pepper to taste. Rinse and wipe out the pan.

4 Warm the tortillas:

While the onion cooks, stack the tortillas on a large piece of foil; tightly wrap to seal. Carefully place directly onto the oven rack. Warm 7 to 9 minutes, or until heated through. Transfer to a work surface; unwrap.

5 Cook the beef:

While the tortillas warm, pat the beef dry with paper towels. Transfer to a medium bowl; add the spice blend. Season with salt and pepper. Toss to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the chile paste and 2 tablespoons of water. Cook, stirring occasionally, 2 to 4 minutes, or until saucy and the beef is just cooked through. Turn off the heat. Season with salt and pepper to taste.

6 Assemble the tacos & serve your dish:

Transfer the snap pea salad to a serving dish; garnish with the cheese. Divide the cooked beef and salsa among the warmed tortillas. Divide among 4 dishes; garnish with the remaining cilantro. Enjoy!