Moroccan Tacos

These are incredible. And as long as you have the spice mix ready ahead of time, come together in less than 20 minutes. Truly. 

Recipe is adapted from Bare Minimum Dinners by Jenna Helwig (and I highly recommend the whole cookbook!) 

1. If you can't find ras el hanout spice mix, you can easily make your own. I used this recipe from All Recipes and it was delicious. I made a half-recipe and that was the right amount for a pound of ground beef. Get your seasoning mix ready to go before you start cooking. 
2. Brown a pound of ground beef (or turkey or pork or whatever tickles your fancy). Drain the grease.
3. Stir in the ras el hanout spice mix and about a tablespoon of tomato paste. Stir it through the beef and let the spices get toasty and aromatic. 
4. Add about 1/4-1/3 water mixed with a teaspoon or two of corn starch. Stir and let it get bubbly and delicious. 
5. Shred/cut some cabbage and dress it with either lemon juice or your favorite vinegar (I like rice vinegar) plus good salt. You can add olive oil if you'd like. 
6. Serve the meat on warm flour tortillas with the cabbage, tomatoes, plain yogurt/sour cream, and avocado slices. 

To make the ras el hanout: mix the spices below together and use about half of this recipe with one pound of meat.

1 t salt

1 t ground cumin

1 t ground ginger

1 t ground turmeric

3/4 t ground cinnamon

3/4 t freshly ground pepper

1/2 t ground white pepper (I only had black pepper and it was fine)

1/2 t ground coriander seed

1/2 t ground cayenne pepper 

1/2 t ground allspice

1/2 t ground nutmeg

1/4 t ground cloves