Foolproof Spiced Double Beef-Pork & Avo Tacos
with Cos Salad & Sour Cream
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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 packet
Bbq Sauce
1 packet
Onion
1
Avocado
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
500 g
Beef & Pork Mince
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Light Sour Cream
(Contains: Milk;)
1
Tomato
1
Baby Cos Lettuce
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
Utensils
Cooking Steps
• 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 & pork mince (no need for oil!) and sliced onion, breaking up with a spoon, in batches, 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 flour tortillas 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.
• Top each tortilla with some cos salad and BBQ Tex-Mex beef and pork. • Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with remaining salad. Enjoy!
