Beef Gordita with Charred Corn Salad & Creamy Avocado Slaw
This quick & easy weeknight-friendly take on a classic Gordita is loaded with Mexican-inspired flavours. Pitas are the perfect crisp base for taco spiced grass-fed ground beef, melted cheese, creamy avocado slaw served with a side of Zest homemade charred corn salad.
IN THE KIT
12 ozground beef
4 ozred & green cabbage
2 ozred onion
4 ozavocado dressing**
8 ozcharred corn salad*
8 ozmixed cheese
2 ozZesty taco blend
*Charred corn salad: Organic corn kernels, green onion, cilantro, apple cider vinegar
**Avocado dressing: sour cream, avocado, apple cider vinegar
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Core & finely slice cabbage;
Remove cilantro leaves from stems, finely chopping both;
Peel & finely dice red onion;
Cut lime into wedges.
Add cabbage & carrots to bowl. Add avocado dressing, a pinch of salt & pepper, mix together & set aside.
Preheat broiler with top rack 6 inches from heat source. Lightly brush pitas all over with oil. Transfer to a rimmed baking sheet. Broil on top oven rack until lightly browned on both sides, 1–2 minutes per side (watch closely as broilers vary).
Heat 2 teaspoons oil in a medium skillet over medium-high. Add chopped onions & a pinch each of salt & pepper. Cook, stirring, until tender & browned in spots, 3–4 minutes. Add ground beef & taco blend & cook, breaking up meat into smaller pieces, until browned & cook through, 3–4 minutes.
Divide beef mixture between pitas. Drizzle with oil, then top with cheddar. Broil on top oven rack until edges of pitas are lightly toasted & cheese is melted, about 1 minute (watch closely).
Serve gorditas topped with some of the slaw, garnished with whole cilantro leaves. Serve remaining slaw on the side with charred corn salad & lime wedge. Enjoy!