This is a great dish for sharing as it combines all the delicious flavours of a taco (including the crisp shell) but with a ton of speed and is suitable for an SP day! What’s not to love?
Serves 4-6 ( 4= 2.5, 6= 1.5 )
250g 5% beef mince,
1 large onion (diced),
1 large tomato (diced),
A handful of roughly chopped coriander,
1 whole iceberg lettuce (roughly chopped),
1 tbsp taco seasoning (1 tsp chilli powder, cumin, onion and garlic granules, paprika, 1/2 tsp salt and black pepper – I like to use sweet paprika or smoked depending on my mood)
1 small tin of adzuki beans (rinsed and drained)
25g crushed (lightly salted) tortilla chips,
30g reduced fat cheddar,
2 tbsp quark, 3 tbsp water, zest and juice from half a lime (mixed together with a pinch salt and pepper)
salt and pepper to taste
- Fry off the beef mince until lightly crisp then add half the onion and spice mix and a good pinch of salt and pepper.
- Stir-fry for 1-2 minutes then set aside to cool while you set up your salad platter.
- Lay out your lettuce on a salad platter and sprinkle over the cooled taco mince.
- Sprinkle over the cheddar, rest of the onion and tomato and drizzle over the lime dressing before sprinkling over the coriander and crushed tortilla crisps.
This makes for a filling meal and is great for the hot weather as it requires minimal cooking!
I hope you give this a try!
Love Emily, Chef who slims x