with Cos Salad & Sour Cream
This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right.
Allergens
Utensils
Tags
Avocado
1
Baby cos lettuce
1
BBQ sauce
1 packet
Beef & Pork Mince
500 g
Cheddar cheese
1 packet
Light Sour Cream
1 packet
Mini flour tortillas
6
Onion
1 packet
Tex-Mex spice blend
1 sachet
Tomato
1
• 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!) and sliced onion, breaking up with a spoon, in batches, until just browned, 4-5 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 beef and pork. • Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with remaining salad. Enjoy!
978
kcal
Calories
4090
kJ
Energy (kJ)
51.2
g
Fat
23.1
g
of which saturates
62.9
g
Carbohydrate
20.4
g
of which sugars
10.3
g
Dietary Fibre
63.6
g
Protein
0
mg
Cholesterol
1320
mg
Sodium
