Pregnancy Friendly Beef Tacos
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (85% lean)
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
For serving
- 8 corn tortillas (6-inch)
- 1 cup shredded cheddar cheese
- 1 medium tomato, diced
- 1 cup shredded iceberg lettuce
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
- 2
Add the ground beef to the skillet and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain any excess fat if needed.
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