Get ready for a hand-held feast of Tex-Mex delights! Lightly spiced tender beef, corn salsa, avocado and sour cream makes these tacos an easy dinner winner.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
• Cut avocado into small cubes. Finely chop tomato. Grate carrot. Roughly chop coriander. Zest the lemon to get a generous pinch and slice into wedges. Drain the sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Set aside in a medium bowl to cool slightly.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Add carrot and Tex-Mex spice blend and cook, until softened, 1-2 minutes. • Add beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add enchilada sauce and the water and cook until heated through and well combined, 1 minute.
• Add avocado, tomato, coriander, lemon zest, a generous squeeze of lemon juice to the corn and toss. Season and set aside. • Heat the mini flour tortillas in the microwave for 10 second bursts, until warmed through.
• Bring everything to the table. Build your taco by filling with the Tex Mex beef, charred corn and avocado salsa. Top with sour cream to serve.