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.
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The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Tomato
1 packet
Bbq Sauce
1
Avocado
250 g
beef & pork mince
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Brown Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1
Baby Cos Lettuce
90 g
Diced Bacon
(May be present: Milk, Soy.)
• 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. Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• 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, bacon and BBQ Tex-Mex beef. • Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with remaining salad. Enjoy!