Spicy Beef Tacos

with Corn, Radishes & Sour Cream

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 880 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Chipotle chile paste (made from dried, smoked jalapeño peppers) lends its deliciously bright heat to these beef tacos, which are tempered by cooling garnishes of marinated radish slices and a dollop of sour cream.

Get Cooking
fresh
ingredients
Spicy Beef Tacos with Corn, Radishes & Sour Cream
Title
  • 10 oz Ground Beef
  • 4 Flour Tortillas
  • 2 ears Of Corn
  • ½ lb Green Cabbage
  • 3 oz Radishes
  • 1 Lime
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Sour Cream
  • 1 Tbsp Honey
  • 2 Tbsps Tomato Paste
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. Cut the corn kernels off the cobs. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl and add the vinegar; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Make the slaw:
2 Make the slaw:

While the radishes marinate, in a large bowl, whisk together the honey (kneading the packet before opening), the juice of 3 lime wedges, and a drizzle of olive oil. Add the sliced cabbage and chopped peanuts; season with salt and pepper. Stir to coat. 

Cook the corn:
3 Cook the corn:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Transfer to a medium bowl. Add the juice of the remaining lime wedge; season with salt and pepper. Stir to coat and cover with foil to keep warm. Wipe out the pan. 

Cook the beef:
4 Cook the beef:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 2 to 3 minutes, or until the water has cooked off and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

While the beef cooks, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked beef, cooked corn, marinated radishes (discarding the liquid) and sour cream. Serve the tacos with the slaw on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. Cut the corn kernels off the cobs. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl and add the vinegar; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Make the slaw:

While the radishes marinate, in a large bowl, whisk together the honey (kneading the packet before opening), the juice of 3 lime wedges, and a drizzle of olive oil. Add the sliced cabbage and chopped peanuts; season with salt and pepper. Stir to coat. 

Make the slaw:
Cook the corn:
3 Cook the corn:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Transfer to a medium bowl. Add the juice of the remaining lime wedge; season with salt and pepper. Stir to coat and cover with foil to keep warm. Wipe out the pan. 

4 Cook the beef:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 2 to 3 minutes, or until the water has cooked off and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the beef:
Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

While the beef cooks, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked beef, cooked corn, marinated radishes (discarding the liquid) and sour cream. Serve the tacos with the slaw on the side. Enjoy!