TACOS WITH FETA & PICKLED ONIONS
This recipe was created by created by Chef Fanny Slater winner of Rachel Ray's Great American Cookbook Challenge.
Prep Time: 30 minutes
Total Time: 60 minutes
Servings: 10 tacos
1 Tbsp. Neutral oil (such as vegetable, grape seed, or sunflower)
1 lb. Ground beef
1 Tbsp. Rosemary, chopped fresh
1 cup Robert Rothschild Farm Hot Cherry Merlot Dip
2 Tbsp. Worcestershire sauce
1 tsp. Garlic, grated
1/2 tsp. Kosher salt
1/4 tsp. Coarse black pepper
1/2 tsp. Chili powder
1/2 tsp. Paprika
8 oz. Feta cheese
10 small (6-inch) Flour tortillas, warmed just before serving
1/2 cup Sour cream
2 Limes, cut into wedges
Pickled red onions:
1 cup Water
1/2 cup Apple cider vinegar
2 Tbsp. Sugar
1 tsp. Kosher salt
1 small Red onion, very thinly sliced
In a small saucepan, whisk together the water, vinegar, sugar, and salt and bring to a boil over high heat. Place the onions in a heatproof airtight container. Pour the boiling liquid over the onions; cover the container with a lid, and let sit at room temperature for at least 30 minutes. If you’re making these in advance, refrigerate them until you’re ready to use.
In a large nonstick skillet, heat the oil over medium heat. Add the ground beef, rosemary, Hot Cherry Merlot Dip, Worcestershire, garlic, salt, pepper, chili powder, and paprika and stir well to combine. Cook until the meat is no longer pink, about 6 - 8 minutes.
Assemble the tacos: Top each warm tortilla with a heaping scoop of beef, a generous sprinkle of feta, a pinch of pickled red onions, and a drizzle of sour cream. Garnish each taco with a lime wedge.