Mexican Mince Tacos

Mexican Mince Tacos

Create a flavour fiesta for your family! Pile spicy beef into soft tacos, then top them with cool contrasting flavours: crisp lettuce, silky avocado and velvety sour cream. Finish with pickled red onions, coriander and lime wedges, then sit back and wait for the compliments.

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Prep Time: 25

Robertsons - Website Banners & Assets

Cook Time: 30

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Serves: 6

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Difficulty: easy

Ingredients

  • 30 ml or 2 tbsp vegetable oil
  • 1 red onion, diced
  • 1 green pepper, diced
  • 500 g beef mince
  • 15 ml or 1 tbsp tomato paste
  • 30 ml or 2 tbsp Robertsons Spice for Mince
  • 2.5 ml or 1/2 teaspoon Robertsons Peri Peri Spice
  • 1 x 410 g tin of chopped canned tomatoes
  • 12 tacos
  • 500 ml or 2 cup of shredded crispy lettuce
  • 2 avocados, diced
  • 250 ml or 1 cup sour cream
  • 1 large red onion finely chopped
  • 30 g fresh coriander
  • 3 limes, cut into 12 wedges
  • Serving Size 6

    Amount per serving

    • Energy 473
    • Protein 25.0g
    • Carbohydrate incl. fibre 40.7g
    • Carbohydrate excl. fibre 29.2g
    • Sugar 10.1g
    • Fibre 11.6g
    • Fat 26.2g
    • Saturated Fat 11.7g
    • Unsaturated Fat 11.8g
    • Monounsaturated Fat 8.7g
    • Polyunsaturated Fat 3.1g
    • Trans Fat 0.3g
    • Cholesterol 56mg
    • Sodium 1244mg
    • Salt 3.11g
    • Calcium 12%
    • Iron 27%
    • Potassium 40%
    • Vitamin C 83%
    • Vitamin A 294%

Directions

  1. Heat the oil in a large frying pan over a medium heat.

  2. Add the onion and green pepper and cook gently for 5 minutes or until soft.

  3. Add the mince, tomato paste, Robertsons spices and brown for 5 minutes.

  4. Add the canned tomato and simmer for 15 to 20 minutes or until thick and saucy.

  5. Heat the tacos according to the packaging instructions.

  6. Fill the tacos with shredded lettuce, spicy mince, avocado, sour cream and red onion.

  7. Top with fresh coriander and a squeeze of lime.