Let’s spend the weekend poolside with cool cocktails, great friends and lots of tacos!
Summer means long weekends relaxing at the pool or lakeside at the cottage. And what’s the key to that easy-going lifestyle you ask… simple-to-prepare meals. Sometimes that means doing a little work in advance with the help of your BFF, the freezer!
These Tex-Mex Tacos with Sriracha Mayo use an awesome make-ahead base recipe Big Batch Tex-Mex Beef, that is so simple, but so ‘life-changing’. Who wouldn’t love to have the base for 4 weeknight meals ready to go? Just pull a bag out of the freezer and you’re half way to homemade stuffed peppers, taco salad, chimichangas, quesadillas, soups, stews and so much more!
My Sriracha Mayo is that perfect mix of spicy and sweet… so yummy. Put it out in a small jar or squeeze bottle so each person can make their taco as hot as they like… mild or blow your socks off… up to them!
If you missed it – how? The Summer 2015 issue is online! It’s all about eating OUTSIDE! Get out the grill, go on a picnic or have a garden party, we have lots of inspiring recipes for all warm weather occasions. Great poolside reading… JUST CLICK!
- 4 cups BIG BATCH TEX-MEX BEEF
- ¾ cup salsa
- tomato, diced
- avocado, diced
- lettuce, shredded
- fresh cilantro, chopped
- lime wedges
- SRIRACHA MAYO
- 8 medium soft tortillas
- Place BIG BATCH TEX-MEX BEEF in a microwave-safe bowl and thaw for 2 minutes. Stir in salsa and microwave 1-2 minutes on high, until heated through.
- To assemble tacos start by placing lettuce on a tortilla. Layer on beef mixture, tomatoes and avocado. Sprinkle with cilantro and a squeeze of lime. Top with a big drizzle of Sriracha Mayo.
- SRIRACHA MAYO: Mix 1 cup light mayo, ⅓ cup vanilla Greek-style yogurt, ⅓ cup sriracha sauce until smooth.