Beef and corn tacos with pesto sour cream

Beef and corn tacos with pesto sour cream

Beef and corn tacos with pesto sour cream
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  • Serves4 - 6
  • Prep time20 mins
  • Cook time20 mins
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

10 – 12 tacos de maïs
Beef sauté
  • 1 tablespoon of vegetable oil
  • 450 g of beef, sliced in thin slices
  • 2 garlic cloves, chopped
  • 1 cup of corn, cooked
  • 2 green onions, minced
  • Salt & pepper, as preferred
Pesto sour cream
  • 1/2 cup of sour cream
  • 15 leaves of fresh basil, chopped
  • 2 tablespoons of fresh parmesan, shredded
  • 1 tablespoon of olive oil

Steps

  1. Heat the vegetable oil over high heat in a pan, then sear the beef slices for 2 to 3 minutes.
  2. Add the remaining sautee ingredients then continue cooking for another 2 to 3 minutes.
  3. Blend the sour cream pesto ingredients with a hand held mixer.
  4. Top the tacos with the beef saute, pesto sour cream and your choice of toppings.

Tips & tricks

The beef sauté can be frozen. Keeps for 2 to 3 days in the fridge (toppings excluding)

You can use either soft or hard tacos shells/wraps.

Recipe published on August 19, 2018