These easy Ground Beef Naan Tacos start with charred naan and are topped with a quick veggie salad, robustly seasoned ground beef, and a simple herb sauce.
GROUND BEEF: Heat olive ina skillet and add the onion, stirring occasionally until golden, about 4-5 minutes. Reduce the heat to medium and add in the garlic and all the seasonings: salt, coriander, beef bouillon powder, cumin, paprika, and pepper. Stir until fragrant, about 1-2 minutes. Push the seasoned onion to the edges of the pan and increase the heat to high. Add ground beef to the middle of the pan. Let stand, undisturbed for about 30 seconds, to develop a seared crust. Then flip and let stand for another 30 seconds. Continue to cook, crumbling the beef, until browned through, about 7-9 more minutes. Remove from heat, taste and adjust seasonings, adding more salt and pepper as needed.
SAUCE: Meanwhile, add all the sauce ingredients to a medium-sized bowl. Stir until combined and then refrigerate. Stir before adding to the naan.
VEGGIES: Slice the iceberg lettuce thinly. Wash and thoroughly dry (I use a salad spinner here). Set aside. Thinly slice the red onion.
NAAN: Lightly spray both sides of the naan with cooking spray. "Grill" the naan on a gas stovetop over the open flame until slightly charred, about 10-20 seconds per side (See Note 1). Set aside.
ASSEMBLY: Place the warmed naan on plates. Top with a handful of the lettuce and red onions. Divide the meat evenly on each naan. Drizzle with a few tablespoons of the sauce, fresh lemon juice (we love lots!) and fresh herbs (we love cilantro and mint). If desired, add a sliced avocado. Serve warm.
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Notes
Note 1: Don't have a gas stove? No problem. Here's how to warm naan in the oven: Preheat the oven to 200 degrees F. Stack the naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes.