Hitchen has spent a significant part of the summer traveling for work, and I have to say that I really miss his food (and also having him home, of course!). As much as I love to bake, when I’m home alone, the majority of my meals are either delivered to my door or microwave-ready (shaaaame). But Hitchen finally got home yesterday, and as I sit here blogging away, amazing smells are drifting from the kitchen.

This is a recipe for awesome (and simple) homemade tacos that he whipped up shortly before he left for his most recent trip – the original is from Jamie Oliver , and has been modified slightly.

INGREDIENTS

1 onion, diced
1 red pepper, diced
1 green pepper, diced
a splash of olive oil
3 garlic cloves, minced
pinch paprika
2 teaspoons cumin
salt + pepper
500 g ground beef
250 mL veggie stock
12 corn tortillas (for soft-shell tacos)
grated emmental
rocket

for the veggie mix / salsa;
2 tomatoes, chopped
juice of a lime
1 small red onion, diced
small bunch of cilantro, chopped

for the guacamole;
2 avocados
juice of a lime
3 tablespoons crème fraîche
salt + pepper

DIRECTIONS

Place the onion, peppers, and olive oil into a large wok, and soften over medium heat. Add the paprika, cumin, and salt + pepper, and cook for another minute or so. Add the beef, and fry until it has browned. Pour in the veggie stock, cover, and simmer on low heat for 45 minutes.

For the veggie mix, combine all ingredients and refrigerate until ready to use.

For the guacamole, mash the avocados in a small bowl. Add the lime juice, crème fraîche, and salt + pepper, and stir through.

Now, layer all that goodness onto your tortilla shells! First the shredded cheese, then the meat, veggie mix, and guac. Then a little more cheese, and some rocket.

So delicious and satisfying, and simple enough for a weeknight.