with coriander and creamy avocado
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Bulgur Wheat
150 grams
Irish Lean Beef Mince
240 grams
Mexican Style Spice Mix
2 sachet(s)
Avocado
1 unit(s)
Tomato
2 unit(s)
Lime
1 unit(s)
Onion
1 unit(s)
Coriander
5 grams
Aioli
1 sachet(s)
Paprika
1 sachet(s)
Vegetable Stock
1 sachet(s)
Tortilla
8 unit(s)
Salt
to taste
Pepper
to taste
Oil
1 tbsp
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml water (per 2P) into a large pot, stir in the stock and bring to the boil.
- Add the bulgur, bring back to the boil and simmer for 1 min. Cover with a lid and remove from the heat. Leave aside until ready to serve.
- Halve the avocado and remove the pit and skin. Cut the flesh into cubes.
- Cut the tomato into 2cm chunks. Halve, peel and thinly slice the onion. Roughly chop the coriander.
- Place a pan over medium heat with a drizzle of oil.
- Add the onion and fry for 1 min.
- Add the mince and fry for 3 mins, then add the Mexcian Spice and fry for 1 min more.
- Cut the tortillas into triangles.
- Add the tortillas to the oven and bake until crispy, 6-8 mins.
- Meanwhile, quarter the lime.
- In a bowl, mix the aioli with the paprika and the juice of 1 lime wedge (per 2P).
- Mix together then season with salt and pepper. Loosen with a splash of water if necessary.
- Divide the bulgur between bowls or deep plates.
- Add the mince, tomato and avocado.
- Drizzle over the dressing and season with salt and pepper.
- Sprinkle the coriander over the top.
- Serve with tortilla chips and lime wedges alongside.
5125
kJ
Energy (kJ)
1225
kcal
Energy (kcal)
60.3
g
Fat
12.5
g
of which saturates
122.2
g
Carbohydrate
10.9
g
of which sugars
16.1
g
Dietary Fiber
50.6
g
Protein
0
mg
Cholesterol
6.64
g
Salt
