Steak tacos with avocado corn salsa and horseradish drizzle
Nutrition Info.(per serve)
1 avocado, chopped
2 carrots, grated
410g can corn sweetcornXkernels, drained and rinsed
3 cups baby spinach leaves, chopped
freshly ground black pepper
1/3 cup natural yoghurt
2 tablespoons grated horseradish (we used Delmaine)
1 teaspoon oil
400g lean beef steak, diced into bite-sized strips
12 taco shells, warmed
Total fat 28g
Saturated fat 5g
Dietary fibre 8g
1 To make salsa, combine avocado, carrots, corn and spinach in a large bowl and season with pepper. Set aside.
2 In a small bowl combine yoghurt and horseradish.
3 Heat oil in large non-stick fry pan on a high heat. Add beef and cook for 2—3 minutes until browned.
4 Stuff warmed taco shells with beef and some of the salsa, adding a drizzle of horseradish yoghurt and the remaining salsa, to serve.
Make it gluten free: Check taco shells are gluten free.