Think you’ve tasted every taco under the sun? Get ready for a game-changer: ground veal tacos that’ll make your taste buds dance, and your dinner guests swoon.
This post was sponsored by Veal, Discover Delicious, a program of the Beef Checkoff. Our love of tacos, thoughts, and opinions are our own.
Tired of the same old ground beef routine? Veal brings a delicate, buttery flavor that’ll elevate your taco game to new heights. Worried about dry, flavorless meat? This recipe delivers juicy, tender veal in every bite. Intimidated by cooking with veal? Don’t be. We love veal recipes and we’ve simplified the process, making it as easy as your go-to taco night, but with results that’ll rival your favorite taqueria.
But, why make tacos with ground veal?
Ground veal offers a tender and flavorful alternative to traditional ground beef tacos or pork taco fillings. Combined with the smoky sweetness of roasted poblano peppers and our homemade taco seasoning, these tacos promise a delicious and unique twist on a classic favorite.
Ingredients for these easy veal tacos
- For the Ground Veal:
- Poblano peppers
- Avocado oil or your favorite neutral oil
- Ground veal
- White onion, diced
- Salt and pepper
- Homemade taco seasoning, or your favorite pre-made one
- For the Tacos:
- Monterey Jack cheese
- Tortillas, corn or flour tortillas. Feeling bold? Use crunchy taco shells
- Shredded lettuce, nothing more than crispy old-fashioned iceberg
- Pico de Gallo or salsa
- Homemade chipotle crema, sour cream and guacamole
- Fresh lime wedges and cilantro for serving
How to Make Ground Veal Tacos
- Roast the Poblano Peppers:
- Roast the poblanos on the grill or over a gas stove until blistered on all sides.
- Wrap in foil to steam, then peel, deseed, and chop.
- Cook the Ground Veal:
- Heat oil in a large skillet over medium-high heat and brown the veal.
- Add diced onions, roasted poblanos, and taco seasoning. If the veal looks too dry, add a half cup of water and let it simmer while the meat cooks.
- Keep stirring to ensure the meat is evenly seasoned and cooked. Cook until the veal is done (165 degrees F). Season with a pinch of salt and pepper to taste.
- Toast the Tortillas:
- Lightly toast the tortillas on the grill or stovetop, then wrap them in foil to keep warm.
- Serve:
- Lay out the warm tortillas and invite everyone to build their own tacos with their favorite taco toppings. Start with a base of lettuce and cheese, add a generous scoop of the seasoned ground veal, then top with pico de gallo and a dollop of chipotle crema. Finish with a squeeze of lime and a sprinkle of fresh cilantro for an extra burst of flavor.
Girl Carnivore Tips for Perfect Tacos
- Poblano Preparation: Make sure the poblanos are fully blistered to make peeling easier and to enhance their smoky flavor.
- Seasoning: Adjust the homemade taco seasoning to taste, depending on how spicy or mild you prefer your tacos.
- Serving: Serve the ground veal hot, allowing guests to assemble their tacos with fresh toppings like lettuce, cheese, pico de gallo, and a drizzle of chipotle crema. You can put the ground veal in a slow cooker, set to warm to keep the meat hot.
How to Serve Ground Veal Tacos
These tacos are a perfect swap for Tuesday—or any day. They are great with side dishes like rice or cauliflower rice, black beans, or a big fresh salad.
The taco spiced ground veal is also great in make-ahead breakfast burritos, as a filling for taquitos, or over top of a pile of nachos.
Storage and Leftover Ideas
After it’s cooled, store any leftover cooked ground veal in an airtight container in the fridge for up to four days.
Reheat in a preheated skillet or the microwave. Leftovers are great mixed into scrambled eggs.
These ground veal tacos are a delightful way to spice up your mealtime. With roasted poblano peppers and a homemade touch in every component, they bring both simplicity and sophistication to your table. Try this recipe for your next taco night, and watch these tacos become a new family favorite!
More Delicious Veal Recipes
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Indulge in the subtle, rich flavors of our ground veal tacos, a sophisticated twist on the classic taco night. This recipe guides you through preparing tender, well-seasoned veal filling and complementing it with thoughtfully chosen toppings, resulting in a taco that’s both comforting and unexpectedly refined.
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Roast the Poblano
Start by roasting the poblano peppers on the grill, or on the range until blistered on all sides, 5 to 7 minutes.
Wrap the roasted poblanos in foil and let them steam for 10 minutes.
Unwrap the poblanos and using a pairing knife, peel off the charred skins.
Remove the stems and seeds and chop the roasted poblanos.
Cook the Ground Veal
Preheat a large skillet over medium-high heat.
Add the oil and swirl to coat the pan.
Add the ground veal and brown the meat, crumbling into bite sized pieces as it cooks, about 5 minutes.
Add the diced onion, chopped roasted poblano peppers, and taco seasoning and continue to saute, stirring as needed, until the ground veal is cooked through, about another 5 to 7 minutes.
Season with salt and pepper to taste.
Meanwhile, toast the tortillas. Wrap in foil to keep them warm.
Serve the Tacos
Arrange the tortillas on a platter with all of your favorite taco toppings and let people build their own tacos.
Place lettuce and cheese in the tortillas and spoon the cooked veal over top. Add pico de gallo and chipotle crema and serve immediately with fresh lime wedges and cilantro.
- Poblano Preparation: Make sure the poblanos are fully blistered to make peeling easier and to enhance their smoky flavor.
- Seasoning: Adjust the homemade taco seasoning to taste, depending on how spicy or mild you prefer your tacos.
- Serving: Serve the ground veal hot, allowing guests to assemble their tacos with fresh toppings like lettuce, cheese, pico de gallo, and a drizzle of chipotle crema. You can put the ground veal in a slow cooker, set to warm to keep the meat hot.
Serving: 1g | Calories: 104kcal | Carbohydrates: 2g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 85mg | Potassium: 215mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg
FAQs
Ground veal is similar to ground beef, and they do both come from cows. Veal is lighter and more mild than beef.
Cook ground veal until it reaches an internal temperature of 165°F, about 10-15 minutes.
You can find ground veal in some grocery stores or markets in the meat department. We find it more common on the East Coast. You could also ask your local butcher or order meat online.
