Mexican Tacos
Spice up your weekend with the tastiest tacos.
11⁄2 tsp ground cumin
1 tsp smoked sweet paprika
1 tsp ground coriander seeds
1⁄2 tsp ground cinnamon
1⁄2 tsp dried oregano, ground to a coarse powder
1 onion, finely chopped
500 g beef mince
1⁄2 tsp salt
12 taco shells
3 tomatoes, finely diced
1⁄2 head of lettuce, shredded
1 avocado, diced
1 cup grated tasty cheese
1⁄2 cup fresh coriander leaves
Ingredients
Taco Seasoning
3 tsp mild paprika11⁄2 tsp ground cumin
1 tsp smoked sweet paprika
1 tsp ground coriander seeds
1⁄2 tsp ground cinnamon
1⁄2 tsp dried oregano, ground to a coarse powder
1⁄2 tsp chilli powder
Taco Sauce
200 g crushed tomatoes (tinned)1 tbs taco seasoning (above)
Tacos and Filling
1 tbs olive oil1 onion, finely chopped
500 g beef mince
1⁄2 tsp salt
12 taco shells
3 tomatoes, finely diced
1⁄2 head of lettuce, shredded
1 avocado, diced
1 cup grated tasty cheese
1⁄2 cup fresh coriander leaves
Method
1. Prepare taco seasoning first; combine all ingredients until well mixed.
2. Make homemade taco sauce; mix crushed tomatoes with 1 tbs taco seasoning. Set aside.
3. Create filling. Heat oil in a heavy frypan over medium heat, and sauté onion until translucent. Increase heat, add mince and cook, stirring, for several minutes, breaking up any lumps with the back of a spoon. Add salt, remaining taco seasoning and 1/2 cup water; cook for 10 minutes.
4. Warm taco shells according to packet instructions. Put filling, shells, tomato, lettuce, avocado, cheese, coriander and sauce in separate bowls, then invite your fellow diners to assemble their own tacos.
Notes
Nutritional Info Per Serving: 2,905 kJ (694 cal), 39 g protein, 27 g carbs, 7 g fibre, 46 g fat, 15 g sat fat, 778 mg sodium
Tip: The heat in this dish is low, but for those who like their food extra spicy, simply increase the amount of chilli powder to suit your taste.- Author:
- Photographer:
- Chris Chen
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