I’d been on a culinary adventure lately. In fact, exploring other cuisines is so much fun. I know, I’ve already shared so many recipes from around the world over the past couple of years. At the same time, I noticed that I haven’t told you about a cuisine that I really love to cook and eat. MEXICAN. So, this time, I decided to make the popular Mexican tacos with a salad upgrade. A simple version of tacos with layers of ground beef and salad veggies. Every time I make these tacos, I play around with the veggies depending on what’s in season. Make your own customized taco and enjoy every bite!
Ingredients
- 1 tablespoon oil
- 250 g beef mince ground beef
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 6 taco shells
- 3 lettuce leaves sliced lengthways
- 12 cherry tomatoes sliced
- Grated cheese to garnish
- Salt and ground black pepper to season
Instructions
- Preheat oven to 180 C (160 C fan forced)
- Heat oil in a pan over medium-high heat. Add beef mince. Cook, stirring, for 5-6 minutes or until browned. Towards the end of cooking, add onion and garlic. Cook, stirring occasionally, for another 2-3 minutes. Reduce the heat and add paprika, ground coriander and ground cumin. Fry, stirring, for few seconds. Season with salt and ground black pepper. Remove from heat. Set aside.
- Meanwhile, heat tacos in the oven following packet directions. Divide lettuce evenly between the taco shells. Top with beef mince, cherry tomatoes, and cheese. Serve immediately.
Notes
You can use any variety of taco shells you like. Hard or soft, corn or regular. I used corn tacos
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 12g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 212mg | Fiber: 2g | Sugar: 2g
Lina says
Yummm...I love tacos"