Double BBQ Tex-Mex Beef & Pork Tacos
with Avocado 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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: Gluten, Soy, 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!
