Taco Tuesday anyone?  We do a lot of Mexican at home and taco’s is one of my favourite dishes. I also discovered that the commercial taco’s seasoning (which is rather processed) can be easily recreated using two simple home spices. (You’ll notice that cumin and paprika pop up in almost all my Mexican recipes).   The handy thing about these types of dinners is that everyone can construct their own plate. So, you get to put together your meal, just the way you like it. I often find it easier to just make a base of lettuce, and load everything on top so it makes a “taco salad”. But I’ll leave that choice up to you. 😉 Enjoy! 

Serves 4

Ingredients

Protein

• 500g Grass fed Beef mince

Carbohydrates

• 1 Pack of (Old El Paso) Taco’s

Healthy Fats

• 100g grated cheese
• 1 medium avocado
• 1 tbsp olive oil

Non-Starchy Vegetables

• 2 Chopped carrots
• 1 Large white onion
• 4 Tomatoes
• 1 bunch of lettuce
• ½ red onion

Other – The spice Mix

• 4 tbsp Cumin powder
• 2 tsp Paprika
• 1 tsp Salt
• Fresh coriander (optional, but highly recommend – makes it authentic)

Extra’s

• Old El Paso Salsa

Method

1. Preheat the oven to 180 degrees.
2. Chop the white onions, carrots and garlic and set aside.
3. Dice the tomatoes and red onion, grate the cheese, slice up the lettuce, and mash the avocado.

Set each aside into a separate bowl. (If you’re making this for just two people, you can usually fit everything on to one large platter – saves dishes).

4. Heat 1tbsp oil in a non-stick pan. Add white onion, garlic, carrots and sauté for 5 minutes.
5. Add in the mince and cook until most of the meat has changed colour. Then add the cumin, paprika and salt, and 1/2 cup water. Simmer for 10-15minutes or until most of the water has evaporated.
6. Put the mince and all other side dishes on to the table and construct your taco’s as you like.
   ***(Psst…! I try making a taco salad with the taco’s crushed on top)

Kim xx

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