These beef tacos are simple to make and go a long way. The ingredients can be diced, sliced and mixed ahead of time, making serving quick and simple. They’re perfect for lunch the following day if there are leftovers.
|2||Garlic cloves, crushed|
|400 g||Beef mince (Main)|
|1 Tbsp||Taco seasoning mix (Main)|
|1 cup||Tomato passata|
|8 small||Tortilla shells (Main)|
|2 cups||Shredded red cabbage (Main)|
|½ cup||Sour cream (Main)|
For the salsa
|½ ||Red onions, chopped finely|
|½ ||Red peppers, chopped|
|½ cup||Cucumbers, diced|
|½ ||Avocados, diced|
|½ cup||Chopped coriander|
|2 Tbsp||Lemon juice, or lime juice|
- Heat the oil in a frying pan. Add the onion and garlic and cook for 3 minutes to soften. Add the mince and fry until brown, squashing with a fork as you go to break it up. Stir through the seasoning then add the passata and salt and pepper, cooking until the mixture has thickened. Keep warm.
- To make the salsa, combine the onion, pepper, tomatoes, cucumber, avocado, coriander, lemon, salt and freshly ground pepper to taste in a small bowl and mix well.
- Warm the tortillas in a microwave for 1 minute or wrap in tinfoil and place in the oven for 10 minutes.
- Serve the taco with some cabbage, mince, a dollop of sour cream and salsa.
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