Smoky beef & avocado tacos

Name: Smoky beef & avocado tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp Essential Half Fat Mayonnaise; 1 unwaxed lime, zest and juice, plus wedges; ¼ red cabbage, core discarded and finely shredded; ½ red onion, thinly sliced; 6 Gran Luchito Soft Taco Wraps; 1 tsp ground cumin; 1 tsp hot smoked paprika; ½ tsp garlic granules; Pinch light brown soft sugar; 1 tsp vegetable oil; 500 g pack British lean beef mince 5% fat; ½ avocado, sliced

This makes six generous tacos, which will happily serve three for a midweek meal – or double up and use the whole pack of mince and all the avocado for up to six people. And there are plenty more wonderful ways with avocados and taco recipes to discover, too.

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Low in saturated fatHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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1 tbsp Essential Half Fat Mayonnaise
1 unwaxed lime, zest and juice, plus wedges
¼ red cabbage, core discarded and finely shredded
½ red onion, thinly sliced
6 Gran Luchito Soft Taco Wraps
1 tsp ground cumin
1 tsp hot smoked paprika
½ tsp garlic granules
Pinch light brown soft sugar
1 tsp vegetable oil
½ x 500g pack British lean beef mince 5% fat
½ avocado, sliced

Mix the mayonnaise, lime zest and juice in a large bowl. Stir in the red cabbage and onion, then season and set aside. Meanwhile, heat the taco wraps according to pack instructions, then cover and set aside.
Mix together the cumin, paprika, garlic granules and sugar, then season. Heat the oil in a large frying pan over a high heat. When hot, add the mince and fry for 1 minute, breaking it up with a wooden spoon. Add the spice mix and fry for 2-3 minutes more, until any excess liquid evaporates, the beef is browned and cooked through and there is no pink meat.
Arrange the tacos on plates, top with the red cabbage and beef, then add slices of avocado and serve with the lime wedges to squeeze over.