It’s summer, I have some ground beef in the freezer and some extra taco shells to use. Fruit is super fresh this time of year so I opt to throw this recipe together. Nothing earth shattering but it was a nice variation on the normal.
For the Slaw:
- 1/2 cup diced mango (from about 1 large mango, pitted and skinned)
- 1/2 cup diced fresh pineapple (from 1 pineapple, cored and skinned)
- 1/2 cup diced red onion (from 1 medium red onion)
- 3 small radishes, thinly sliced
- 1/3 cup fresh cilantro leaves and tender stems
- 2/3 cup thinly sliced red cabbage (from 1 head red cabbage)
- 1 1/2 tablespoons fresh juice from 2 limes
- 1/4 teaspoon sugar
- Kosher salt, for seasoning
For the Beef Filling:
- 1 tablespoon vegetable or canola oil
- 4 scallions, white and light green parts only, thinly sliced
- 1 small yellow onion, finely chopped
- 4 medium cloves garlic, minced
- 1/2 or 1 Scotch bonnet pepper, seeded and minced, or Scotch bonnet hot sauce, to taste (see note above)
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- 1 teaspoon Jamaican curry powder
- 1 teaspoon dried thyme
- 1 pound ground beef
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1 teaspoon sugar
For the Tortillas:
- 1 1/2 tablespoons vegetable or canola oil
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon Jamaican curry powder
- 10 small flour tortillas
For the Slaw: In a large bowl, toss together mango, pineapple, red onion, radish, cilantro, cabbage, lime juice, and sugar. Season with salt and refrigerate until ready to use.
For the Beef Filling: Heat oil in a large skillet over medium-high heat until shimmering. Add scallions, yellow onion, garlic, and Scotch bonnet pepper or hot sauce. Cook, stirring occasionally, until the onions are softened and translucent, about 4 minutes. Add paprika, allspice, Jamaican curry powder, and dried thyme, and stir to combine.
Add ground beef, breaking up any large chunks as you stir. When the beef is just beginning to brown, pour in just enough water to cover the meat and add salt, pepper, and sugar.
Bring the beef to a boil, then reduce to a gentle simmer. Simmer until mixture is saucy and the meat is fully cooked through, 25–30 minutes. Season with salt and pepper.
Meanwhile, for the Tortillas: In a small bowl, combine oil, turmeric, and Jamaican curry powder. Stir well. Working on a baking sheet, brush oil onto both sides of each tortilla. (Turmeric can stain skin and plastic, so wear latex gloves and avoid drips and spills on surfaces that can stain.)
Working one at a time, cook tortillas in a skillet over moderate heat until oil is absorbed and tortillas are slightly crisp but still pliable, about 2 minutes per side; turmeric won’t stain once fully cooked into tortillas. Transfer tortillas to a baking sheet and cover with a clean dish towel to keep warm.
Fill tortillas with spiced beef and top with pineapple-mango slaw. Serve warm.