Smoky beef and slaw nachos bowl

A healthier slaw with smoky beef, these tasty nacho bowls are a perfect family meal delivering a balanced and nutritious dinner.

Serves: 4

Time to make: 25 mins

Ingredients

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4 corn sweetcornXtortillas, cut in triangles
spray oil
1 teaspoon smoked paprika
2 teaspoons ground cumin
2 teaspoons brown sugarlight brown cane sugarX
2 x 250g lean rump steaks, fat trimmed
¼ medium white cabbage, trimmed, shredded
2 large carrots, peeled, grated
2 tablespoons coarsely chopped coriandercilantroX leaves
2 tablespoons low-fat plain yoghurt
250g punnet cherry tomatoes, halved
1 medium ripe avocado, mashed
lime wedges, to serve (optional)

Instructions

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1 Preheat oven to 180°C. Place tortilla triangles on a baking tray lined with baking paper and spray with olive oil. Bake for 12–15 minutes, or until golden and crisp, turning halfway through cooking time.

2 Meanwhile, combine paprika, cumin and sugar. Rub spice mixture evenly over both sides of steaks and spray lightly with olive oil. Preheat a chargrill pan or barbecue hotplate to medium-high. Grill steaks for 2–3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.

3 Combine cabbage, carrot, coriander and yoghurt in a large bowl. Divide slaw between serving bowls. Top each with tortilla crisps, beef, tomatoes and a dollop of avocado. Add a lime wedge (if using).

Variations

Make it low FODMAP: Reduce to 1/2 medium ripe avocado.

Make it gluten free: Check tortillas and ground spices are gluten free.

Nutrition Info (per serve)

Calories 493 cal

Kilojoules 2070 kJ

Protein 33 g

Total fat 25 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 7 g

Sodium 110 mg

Calcium 80 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.