with Cos Salad & Sour Cream
Cutlery-free meals seem to taste a little yummier and this one is nothing short of tasty. These handheld BBQ Tex-Mex beef, bacon 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
BBQ sauce
1 packet
Onion
1 packet
Avocado
1
Mini flour tortillas
6
Cheddar cheese
1 packet
Beef & Pork Mince
250 g
Light Sour Cream
1 packet
Tomato
1
Diced bacon
90 g
Baby cos lettuce
1
Tex-Mex spice blend
1 sachet
• 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 & pork mince (no need for oil!), diced bacon and sliced onion, breaking up with a spoon, until just browned, 4-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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 with salt and pepper to taste.
• Meanwhile, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, tomato, avocado and a drizzle of vinegar and olive oil. Season to taste.
• Top each tortilla with some cos salad and BBQ Tex-Mex bacon, beef and pork. • Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with remaining salad. Enjoy!
3570
kJ
Energy (kJ)
854
kcal
Calories
43.5
g
Fat
19.6
g
of which saturates
62.7
g
Carbohydrate
20.6
g
of which sugars
9.7
g
Dietary Fibre
46.7
g
Protein
0
mg
Cholesterol
1680
mg
Sodium
with Smokey Slaw & Cucumber Salsa
with Smokey Slaw & Cucumber Salsa