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Mexican Tacos

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15ml/1 tbsp olive oil
250g/9oz lean minced (ground) beef or turkey
2 garlic cloves, crushed
5ml/1 tsp ground cumin
5-10ml/1-2 tsp mild chilli powder
8 ready-made taco shells
small iceberg lettuce, shredded
1 small onion, thinly sliced
2 tomatoes, chopped in chunks
1 avocado, halved, stoned and sliced
60ml/4 tbsp sour cream
125g/4oz/1 cup crumbled queso blanco or anejado, or grated Cheddar or Monterey Jack cheese
Salt and ground black pepper


Serves: 4


1. Heat the oil in a frying pan. Add the meat, with the garlic and spices, and brown over a medium heat, stirring frequently to break up any lumps. Season, cook for 5 minutes, then set aside to cool slightly.

2. Meanwhile, warm the taco shells according to the instructions on the packet. Do not let them get too crisp. Spoon the lettuce, onion, tomatoes and avocado slices into the taco shells. Top with the sour cream followed by the minced beef or turkey mixture.

3. Sprinkle the crumbled or grated cheese into the tacos and serve immediately. Tacos are eaten with the fingers, so have plenty of paper napkins handy.

COOK'S TIP:- Stir-fried strips of turkey, chicken or pork are excellent instead of the minced beef.

Energy 497Kcal/2067kj; Protein 25.4g; Carbohydrate 19.4g of which sugars 3.8g; Fat 35.1g of which saturates 14.3g; Cholesterol 74mg; Calcium 305mg; Fibre 3.6g; Sodium 511mg

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