with Baked Spiced Apple & Pear Crumble for Dessert
Cutlery-free meals seem to taste a little yummier and this one is nothing short of tasty. These handheld BBQ Tex-Mex beef and avocado tacos are packed to the brim with flavour and magically bring a Mexicana flair to a light and bright meal.
Allergens
Utensils
Tags
Olive oil
Baby cos lettuce
1 head
Tomato
1
Brown onion
1
Avocado
1
Beef mince
1 packet
Tex-Mex spice blend
1 sachet
BBQ sauce
1 packet
Mini flour tortillas
6
Vinegar
drizzle
Cheddar cheese
2 packet
Light Sour Cream
1 packet
Apple
2
Pear
2
Sweet golden spice blend
1 sachet
Classic oat mix
1 packet
• Roughly chop baby cos lettuce. • Cut tomato into thin wedges. • Thinly slice brown onion. • Slice avocado in half, scoop out flesh and thinly slice.
• Heat a large frying pan over high heat. Cook beef mince (no need for oil!) and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add Tex-Mex spice blend and cook, until fragrant, 1 minute. • Remove from heat, then stir in BBQ sauce and a splash of water, until coated. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, tomato, avocado, a drizzle of vinegar and olive oil. Season.
• Top each tortilla with some cos salad and BBQ Tex-Mex beef. • Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with remaining salad. Enjoy!
3790
kJ
Energy (kJ)
906
kcal
Calories
51
g
Fat
59.7
g
of which saturates
57.8
g
Carbohydrate
22
g
of which sugars
50.1
g
Protein
1497
mg
Sodium
with Baked Spiced Apple & Pear Crumble for Dessert
with Baked Spiced Apple & Pear Crumble for Dessert
with Classic Chocolate Self-Saucing Pudding for Dessert
