Crispy tortillas paired with perfectly seasoned ground beef, a creamy avocado aioli and fresh vegetables.
3 tbsp. Melted grass-fed ghee
1 lb. grass-fed ground beef
salt and pepper
1 small zucchini (diced)
1/2 a bell pepper (diced)
1/2 cup filtered water
1 packet taco seasoning mix (Primal Palate’s taco & fajita seasoning mix)
2 radishes (sliced)
2 cups organic baby spinach (chopped)
1 green onion (finely chopped)
1/2 an avocado (sliced)
1/2 an avocado
salt and pepper
2 tbsp. Finely chopped cilantro leaves
2 tbsp. Avocado mayonnaise
To begin, preheat the oven to 425 degrees F. Lightly brush each tortilla with 2 tablespoons of ghee on both sides and transfer to a large baking sheet. Bake for exactly 7 minutes, remove from the oven and set aside to cool.
Now, heat the other tablespoon of ghee in a large skillet and brown ground beef (about 7 minutes). Season with salt and pepper and add in zucchini and bell pepper. Sauté until peppers and zucchini are tender. Lower the heat and create a well in the middle of the pan and add water. Then, pour the contents of the seasoning pack into the well and continue to sauté and stir until all ingredients are well combined. Remove the meat from the heat and set aside.
Now, make the avocado aioli. Mash the avocado and season with salt and pepper. Then, stir in cilantro leaves and mayo until all ingredients are well combined.
Transfer the prepared ground beef, radishes, spinach green onion, avocado slices, avocado aioli and crisped tortilla shells to a serving dish.
Build tostadas by spreading a little avocado aioli on the tostada shell, add beef, spinach, radishes, avocado slice, and finish with green onions.