Chilli Beef Tacos

Ingredients

For the dressing:

200ml soya yoghurt

½ lime, juiced and zest

Handful of curly-leafed parsley, chopped

 

For the salsa:

200g mini tomatoes

2 stalks of spring onion

100g chickpeas or mixed beans, tinned

1tsp lemon juice

Squeeze lime juice

Ground pepper

 

For the guacamole:

2 avocados

3 tsp lemon juice

Ground pepper

 

For the filling:

400g beef, sliced

1 red onion, sliced

1 red pepper, sliced

3 cloves garlic

1tbsp rapeseed oil

100ml low salt beef stock (¼ cube)

2 tbsp paprika powder

2 jalapeno peppers, chopped

Ground pepper

 

8 x Corn tortillas

 

Preparation time: 15 minutes
Cooking time: 10 minutes

Serves: 4

Nutrition: Per serving
Energy
529 Kcals
Fat
28g
Saturates
6.4g
Sugars
7.2g
Salt
0.77g

A spicy Mexican classic. Quick and easy to make but full of colour and flavor.

Ingredients

For the dressing:

200ml soya yoghurt

½ lime, juiced and zest

Handful of curly-leafed parsley, chopped

 

For the salsa:

200g mini tomatoes

2 stalks of spring onion

100g chickpeas or mixed beans, tinned

1tsp lemon juice

Squeeze lime juice

Ground pepper

 

For the guacamole:

2 avocados

3 tsp lemon juice

Ground pepper

 

For the filling:

400g beef, sliced

1 red onion, sliced

1 red pepper, sliced

3 cloves garlic

1tbsp rapeseed oil

100ml low salt beef stock (¼ cube)

2 tbsp paprika powder

2 jalapeno peppers, chopped

Ground pepper

 

8 x Corn tortillas

Method

  1. Preheat the oven to 180°C. Prepare the dressing by mixing the soya yoghurt, lime juice and zest and chopped up parsley in a bowl and mix well. For the salsa, chop the tomatoes, spring onion, and mix together with the chickpeas and drizzle some lemon juice and sprinkle some ground pepper.  In another bowl make the guacamole by mashing two avocados and add the lemon juice and some pepper and leave these aside. 
  2. In a frying pan, cook the garlic and sliced onion in rapeseed oil for 2-3 minutes. When they start to turn golden, add the red peppers and beef. Then flavour with the jalapeno peppers, paprika powder, ground pepper.  Add the beef stock to the mixture and cook until the stock has reduced a little.
  3. Place the corn tortillas on a sheet of baking paper and place in the oven for 3-4 minutes and fill the shells with all the fillings.

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