Double BBQ Tex-Mex Beef & Pork Tacos
with Avocado Salad & Sour Cream- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
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.
Ingredients
1
Avocado
1
Baby Cos Lettuce
1 packet
Bbq Sauce
500 g
Beef & Pork Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1
Tomato
Utensils
Cooking Steps
• Roughly chop baby cos lettuce.
• Cut tomato into thin wedges.
• 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 (see ingredients), breaking up with a spoon, 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 flourtortillas 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.
Little cooks: Take the lead by tossing the salad!
• Top each tortilla with some avocado salad and BBQ Tex-Mex beef and pork.
• Sprinkle with Cheddar cheese. Drizzle over light sour cream.
• Serve with remaining salad. Enjoy!
Little cooks: Take charge and help build the tacos!
