Save on your shopping with our best offers | Shop offers now
Smoky beef & avocado tacos
This recipe makes 6 generously filled tacos, which will happily serve 3 people for a lighter meal; use the whole avocado if liked. You could swap the beef mince for beef frying steak or even turkey mince
Low in saturated fat1 of your 5 a day
Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Ingredients
1 tbsp Essential Half Fat Mayonnaise
1 unwaxed lime, zest and juice, plus extra wedges to serve
¼ Essential Red Cabbage, core discarded and finely shredded
½ Essential 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 Essential Vegetable Oil
250g Essential 5% Fat British Beef Mince
½ Essential Home Ripening Avocado, destoned and sliced
Method
Mix the mayonnaise, lime
zest and juice in a large bowl.
Stir in the red cabbage and
red 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 very hot,
add the mince and fry for
1 minute, breaking it up with
a wooden spoon. Add the
spice mix and fry for another
2-3 minutes, 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. Serve with extra
lime wedges to squeeze over.
Cook’s tip
To shred the red cabbage, use a sharp knife, a mandolin or pare strips using a vegetable peeler. Leftover red cabbage is great in slaws, or diced into chopped salads to serve at barbecues.
