One of my favourite cuisines is definitely Mexican. I love how, even though the recipes are always delicious, they can be made pretty healthy too. I find that indulging in a meal of tacos leads to a lot less regret than indulging in a tray of nachos, as there’s a much less quantity of carbs but the meal is still as filling because you’re bulking them up with a lot of the better, fresh stuff. I’ve used normal beef mince for this one, but that can easily be substituted for a vegan mince and the sour cream and cheese I used can also be, too. Before the summer ends, I have a lot more Mexican night planned. If you’re of the same mindset… do add these to your list!
- Taco shells, 8
- Mince (meat or soy mince), approx. 400 g
- Fresh salsa (onion, 1, cherry tomatoes, 6, fresh parsley 2 tbsp)
- Sour cream (low fat regular or vegan)
- Avocado, 1, large
- Lime, 1 (half with the avocado, half with the salsa)
- Taco seasoning for the mince (garlic powder, 1 tsp, cumin powder, 1 tsp, paprika, 1 tsp, onion powder, 1 tsp, salt and pepper to taste)
- Cheese, 1 cup (fresh grated cheddar or vegan cheddar)
- Liquid salsa (not essential)
- Extra fresh parsley to garnish
- Red and green chillies (small and make sure to deseed)
- Preheat the oven at 180 degrees Celsius.
- Add the beef mince to a pan placed over medium heat and cook through until well browned.
- Chop up the tomatoes, onion and parsley well. Add them all to a bowl and mix well. Spritz a little lemon or lime juice and a bit of salt onto them.
- Deseed and chop up the fresh chillies well. Peel, deseed and chop up the avocado; add a spritz of lemon or lime juice.
- Add the seasoning and water to the mince and stir well for a further 2 minutes.
- Add the tacos, open side down to the oven and bake them for 4 minutes.
- When the taco shells are heated, add them to a tray.
- Begin by adding the mince to the taco shells, followed by the salsa, sour cream, cheese, avocado and parsley.