Beef Tacos with Fennel and Avocado Crema

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings


  • Ground beef leftover from Dinner Day 1
  • 1/4 cup bone broth
  • 2 large avocados peeled, pitted and chopped
  • 2 large limes juiced
  • 4 tablespoons chopped fresh cilantro
  • 1 medium jalapeno seeded and chopped
  • sea salt and freshly ground black pepper to taste
  • 8 large collard green leaves steamed
  • 1 cup thinly sliced fennel
  • 1/4 small red onion sliced thin


  • In a large skillet over medium heat, add the cooked ground beef and bone broth (the broth keeps it from drying out!). Cook for about 5 minutes until heated thoroughly and once broth reduces, then remove skillet from heat.
  • In a food processor, combine avocados, lime juice, cilantro, jalapeno, salt and pepper. Puree until smooth.
  • In the collard leaves, add beef, fennel, onion and drizzle with avocado crema then serve.
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