Mexican
food ranks in my top favourite cuisines. I think its all the bright colours
that incite me, as well as the exquisitely seasoned food. The recipe below is gluten and dairy free, but
cheese and sour cream can be added (just make sure it is light!). Flour wraps
can be used instead of tacos as well. If not a big fan of tacos, you can buy
Byron Bay Corn chips or any other lightly salted corn chips and use them as the
base with meat and fillings on top, like make-shift nachos. This is a perfect
weekend night meal whilst watching the AFL….hold on I live in Queensland…of
course I meant Rugby Union/League...
Taco Mince
- 600g extra-lean beef mince
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon chilli flakes
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
Fillings
- 1/2 small red onion, chopped into thin slices
- 1 medium red capsicum, seeded & cut into thin slices
- 1 medium green capsicum, seeded & cut into thin slices
- 10 taco shells, warmed up in a 200 degree celsius oven (fan-force) for around 8 minutes
- 1 ripe avocado
- 1 teaspoon lemon juice
- 1 large tomato, cut into small pieces
- 1 garlic clove, crushed
- 1 teaspoon ground coriander
- a pinch of sea salt
COOKING
Taco Mince
1. Combine all ingredients together and marinade in fridge for at least 30 minutes.
2. After 30 minutes, remove from fridge and heat a large frying pan over medium heat. Add taco mince to pan and cook, stirring frequently and breaking up lumps with a large spoons. When all beef is browned and no red flesh remains, remove from heat and cover to remain warm.
Fillings
1. Keep the frying pan used to cook the taco mince on the stove and add the capsicum and red onion. Stir frequently for around 4 minutes or until onion is soft and fragrant and capsicum is soft but not soggy. Remove from heat and keep warm.
2. Make the avocado topping by combining the avocado, lemon juice, tomato pieces, garlic, ground coriander and sea salt in a small bowl. Taste and add more of one ingredient if need be.
3. Serve toasted tacos with taco mince and fillings, layering each filling on top of the other to fill the taco.
NB- If not gluten/dairy intolerance, feel free to add light sour cream, little grated cheese or use wraps instead of tacos.
Serves / 4
Total Preparation time / 20 minutes (plus 30 minutes refrigeration)
Total Cooking time / 20 minutes
2. After 30 minutes, remove from fridge and heat a large frying pan over medium heat. Add taco mince to pan and cook, stirring frequently and breaking up lumps with a large spoons. When all beef is browned and no red flesh remains, remove from heat and cover to remain warm.
Fillings
1. Keep the frying pan used to cook the taco mince on the stove and add the capsicum and red onion. Stir frequently for around 4 minutes or until onion is soft and fragrant and capsicum is soft but not soggy. Remove from heat and keep warm.
2. Make the avocado topping by combining the avocado, lemon juice, tomato pieces, garlic, ground coriander and sea salt in a small bowl. Taste and add more of one ingredient if need be.
3. Serve toasted tacos with taco mince and fillings, layering each filling on top of the other to fill the taco.
NB- If not gluten/dairy intolerance, feel free to add light sour cream, little grated cheese or use wraps instead of tacos.
Serves / 4
Total Preparation time / 20 minutes (plus 30 minutes refrigeration)
Total Cooking time / 20 minutes
x E
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