Mince cilantro, leaves and stems.

Bring a small pot with rice, 1/2 tsp. salt, and 1 1/2 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 14-18 minutes.

Remove from burner. Stir in half the cilantro (reserve remaining for tacos) and fluff rice. Cover and set aside.

While rice cooks, continue recipe.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Combine slaw mix, dressing, and guacamole in a mixing bowl. Set aside.

Place a large non-stick pan over medium heat.

Add 2 tsp. olive oil, ground beef, poblano, bacon, and 1/2 tsp. salt to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

Drain fat from pan, if desired. Remove from burner.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

Plate dish as pictured on front of card, filling tortillas with filling, slaw, cheese, and remaining cilantro (to taste). Bon appétit!