400g lean minced beef
1 tablesp. rapeseed or olive oil
1 onion, finely chopped
1 small red pepper, deseeded and cut in 2cm pieces
1 small yellow pepper, deseeded and cut in 2cm pieces
2 garlic cloves, peeled and chopped
2 tablesp. chipotle paste or 2 tablesp. chilli paste and 1 teasp. smoked paprika
Pinch of chilli flakes
Salt and freshly ground black pepper
8 small corn tortillas (15cm-18cm diameter)
2 avocados, halved, stoned, peeled and diced
200g cherry tomatoes, approximately 20 tomatoes, quartered
Juice of 1 lime
2 little gem lettuces, leaves shredded
½ red onion, peeled and finely sliced
100ml low fat Crème Fraîche
70g cheese, grated
Coriander leaves, chopped
400g lean minced beef
1 tablesp. rapeseed or olive oil
1 onion, finely chopped
1 small red pepper, deseeded and cut in 2cm pieces
1 small yellow pepper, deseeded and cut in 2cm pieces
2 garlic cloves, peeled and chopped
2 tablesp. chipotle paste or 2 tablesp. chilli paste and 1 teasp. smoked paprika
Pinch of chilli flakes
Salt and freshly ground black pepper
8 small corn tortillas (15cm-18cm diameter)
2 avocados, halved, stoned, peeled and diced
200g cherry tomatoes, approximately 20 tomatoes, quartered
Juice of 1 lime
2 little gem lettuces, leaves shredded
½ red onion, peeled and finely sliced
100ml low fat Crème Fraîche
70g cheese, grated
Coriander leaves, chopped
Heat a little oil in a non-stick frying pan. Add the mince and allow to brown. Remove to a plate while you cook the onions and peppers. Add a little more oil in the pan, add the onion and cook for 5-6 minutes to allow it to soften. Then add the peppers and garlic and cook for another 4-5 minutes. Stir in the chipotle paste (or chilli paste and smoked paprika) and chilli flakes. Add back the mince, season. Cover the pan and allow to cook for 10 minutes. Taste and season if necessary.
Meanwhile prepare the toppings. Place the diced avocados and quartered tomatoes in a serving bowl. Squeeze over the lime juice and season.
To assemble the Tacos: Warm the tortillas as per packed instructions. Add some of the shredded leaves to each tortilla, then add some beef mixture, top with the avocado and tomato mixture, some red onion, grated cheese, crème fraîche and a sprinkling of coriander leaves. Another option is to serve everything to the table and let everyone help themselves.
Heat a little oil in a non-stick frying pan. Add the mince and allow to brown. Remove to a plate while you cook the onions and peppers. Add a little more oil in the pan, add the onion and cook for 5-6 minutes to allow it to soften. Then add the peppers and garlic and cook for another 4-5 minutes. Stir in the chipotle paste (or chilli paste and smoked paprika) and chilli flakes. Add back the mince, season. Cover the pan and allow to cook for 10 minutes. Taste and season if necessary.
Meanwhile prepare the toppings. Place the diced avocados and quartered tomatoes in a serving bowl. Squeeze over the lime juice and season.
To assemble the Tacos: Warm the tortillas as per packed instructions. Add some of the shredded leaves to each tortilla, then add some beef mixture, top with the avocado and tomato mixture, some red onion, grated cheese, crème fraîche and a sprinkling of coriander leaves. Another option is to serve everything to the table and let everyone help themselves.
