Mexi taco salad with tangy avocado yoghurt dressing
Nutrition Info.(per serve)
- spray oil
- clove garlic, chopped
- 2 spring onions, chopped
- 250g beef mince
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 2 heads baby cos lettuce
- 2 tomatoes
- ¹/³ cup corn sweetcornXkernels
- green capsicum, thinly sliced
- ½ cup chopped fresh coriandercilantroX, plus extra leaves to garnish
- juice of 1 lime
- 1 tablespoon olive oil
- ½ avocado
- ¼ cup low-fat plain yoghurt
- 2 small corn sweetcornXtortillas (we used Tio Pablo Chicas)
- chipotle or other chilli sauce, to serve
- fresh chilli, to garnish (optional)
Total fat 31g
Saturated fat 7g
Dietary fibre 10g
1 Spray a frying pan with oil and set over a medium-high heat. Add garlic and spring onions and cook for 1 minute. Add mince and cook, stirring, for 2-3 minutes, until browned. Add spices and stir for 1-2 more minutes, until mince is cooked through. Remove from heat and set aside.
2 In a large bowl, combine lettuce, tomatoes, corn, capsicum and coriander. Add half of the lime juice and the olive oil and combine well.
3 In a processor or blender, blitz avocado and yoghurt until smooth. Add remaining lime juice and season if desired.
4 Wet tortillas and cook in hot dry pan until puffed. Chop into quarters.
5 Serve salad with beef, avocado cream on top and tortillas on the side. Garnish with extra coriander and fresh chilli, if desired.
Make it gluten free: Check spices, tortillas and chipotle or chilli sauce are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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