These beef tacos are simple to make and go a long way. The ingredients can be diced, sliced and mixed ahead of time, making serving quick and simple. They’re perfect for lunch the following day if there are leftovers.
Ingredients
| 1 Tbsp | Oil |
| 1 | Onion, chopped |
| 2 | Garlic cloves, crushed |
| 400 g | Beef mince (Main) |
| 1 Tbsp | Taco seasoning mix (Main) |
| 1 cup | Tomato passata |
| 8 small | Tortilla shells (Main) |
| 2 cups | Shredded red cabbage (Main) |
| ½ cup | Sour cream (Main) |
For the salsa
| ½ | Red onions, chopped finely |
| ½ | Red peppers, chopped |
| 2 | Tomatoes, chopped |
| ½ cup | Cucumbers, diced |
| ½ | Avocados, diced |
| ½ cup | Chopped coriander |
| 2 Tbsp | Lemon juice, or lime juice |
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Directions
- Heat the oil in a frying pan. Add the onion and garlic and cook for 3 minutes to soften. Add the mince and fry until brown, squashing with a fork as you go to break it up. Stir through the seasoning then add the passata and salt and pepper, cooking until the mixture has thickened. Keep warm.
- To make the salsa, combine the onion, pepper, tomatoes, cucumber, avocado, coriander, lemon, salt and freshly ground pepper to taste in a small bowl and mix well.
- Warm the tortillas in a microwave for 1 minute or wrap in tinfoil and place in the oven for 10 minutes.
- Serve the taco with some cabbage, mince, a dollop of sour cream and salsa.
