Beef 'Taco' Salad
with Sour Cream and Avocado
Yay for low carb tacos!
Cals 846 · Prot 56 · Carbs 48 · Fat 53
Low Carb
Speedy
20 min
Yay for low carb tacos!
Cals 846 · Prot 56 · Carbs 48 · Fat 53
Low Carb
Speedy
Ingredients
Toppings
Lean Beef Mince
350 Grams
Red onion
1 Piece
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Salt
0.5 Tsp
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Chipotle powder
2 Grams
Tomato paste
50 Grams
Honey
15 Grams
Soy sauce
9*10*11*
10 ML
Water
50 ML
Grated cheddar
4*
60 Grams
Red pepper
1 Piece
Salad
Fresh coriander
15 Grams
Romaine lettuce
200 Grams
Cherry tomatoes
150 Grams
Avocado
1 Piece
Lime
2 Piece
To serve
Sour cream
4*
60 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3540 / 846 |
| Fats (g) | 53.2 |
| of which saturated (g) | 18.9 |
| Carbohydrates (g) | 48 |
| of which sugars (g) | 18.8 |
| Fibers (g) | 18.6 |
| Proteins (g) | 56.1 |
| Salt (g) | 2.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry vegetables
- Peel and finely chop half of the red onion (reserve the rest for the salad).
- De-seed and finely chop the pepper.
- Heat a non-stick pan over a medium-low heat with a drizzle of olive oil.
- Once hot, add the onion and pepper with a pinch of salt.
- Cook for 5 min or until softened.
Tip! Don't want to add raw onion to your salad? Chop it all in this step, and cook it all in step 2.
2 Fry beef
- Add the beef mince.
- Fry for for 4 min.
- Add the smoked paprika, cumin coriander powder and a pinch of chipotle (spicy!).
- Fry for 1 min.
3 Simmer
- Add the tomato paste, honey, soy sauce and measured water.
- Simmer for 5 min until most of the liquid has evaporated.
- Season with salt and pepper.
- Sprinkle with the grated cheddar.
- Remove the pan from the heat, cover with a lid and set aside to melt slightly.
4 Make salad
- Meanwhile, rinse and chop the lettuce.
- Halve the cherry tomatoes.
- Slice the remaining red onion finely.
- Chop the coriander.
- Cut the avocado in half and remove the stone.
- Scoop the avocado out of the skin using a spoon and slice it.
- Mix the lettuce, tomatoes, red onion, coriander and avocado in a bowl with 1 Tbsp of lime juice.
5 Serve
- Serve the Beef 'Taco' Salad with Sour Cream and Avocado.
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