Mexi taco salad with tangy avocado yoghurt dressingReviewed by our expert panel
(at time of publication)
- spray oil
- clove garlic, chopped
- 2 spring onions, chopped
- 250g beef mince
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 2 heads baby cos lettuce
- 2 tomatoes
- ¹/³ cup corn sweetcornXkernels
- green capsicum, thinly sliced
- ½ cup chopped fresh coriandercilantroX, plus extra leaves to garnish
- juice of 1 lime
- 1 tablespoon olive oil
- ½ avocado
- ¼ cup low-fat plain yoghurt
- 2 small corn sweetcornXtortillas (we used Tio Pablo Chicas)
- chipotle or other chilli sauce, to serve
- fresh chilli, to garnish (optional)
1 Spray a frying pan with oil and set over a medium-high heat. Add garlic and spring onions and cook for 1 minute. Add mince and cook, stirring, for 2-3 minutes, until browned. Add spices and stir for 1-2 more minutes, until mince is cooked through. Remove from heat and set aside.
2 In a large bowl, combine lettuce, tomatoes, corn, capsicum and coriander. Add half of the lime juice and the olive oil and combine well.
3 In a processor or blender, blitz avocado and yoghurt until smooth. Add remaining lime juice and season if desired.
4 Wet tortillas and cook in hot dry pan until puffed. Chop into quarters.
5 Serve salad with beef, avocado cream on top and tortillas on the side. Garnish with extra coriander and fresh chilli, if desired.
Make it gluten free: Check spices, tortillas and chipotle or chilli sauce are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 31g
–Saturated fat 7g
Dietary fibre 10g
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