(at time of publication)
- 400g lean beef, cut in cubes
- 1 tablespoon Mexican seasoning
- 4 tablespoons fresh mint, chopped
- oil spray
- 500g ready-made coleslaw
- 1 red onion, sliced
- 2 cups cherry tomatoes, halved
- 3 spring onions, chopped
- 1 small cucumber, sliced
- 8 soft taco shells
- 8 tablespoons low-fat plain yoghurt
1 Toss beef in seasoning and half the mint. Heat a non-stick pan with oil spray and add beef. Cook half at a time and until evenly browned. Remove and set aside. Keep warm.
2 Mix coleslaw with salad vegetables. Place taco shells in microwave. Heat for 1 minute. Separate each shell.
3 Place some coleslaw in each shell. Top with Mexican beef. Serve with the remaining chopped mint and a dollop of yoghurt.
Make it gluten free: Use gluten-free Mexican seasoning and corn tacos (not flour tacos). Check yoghurt is gluten free.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 4g
Dietary fibre 8g
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