Beef 'Taco' Salad

with Sour Cream and Avocado

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low-carb
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low-carb
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Instructions

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1 Prep and fry vegetables

Peel and finely chop half of the red onion. 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 and cook for 5-6 min or until softened.

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2 Add and season

Add the beef mince and fry for for 4-5 min. Add the smoked paprika, cumin, coriander powder, thyme and chilli (adjust the amount to your liking). Fry for 1 min.

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3 Simmer

Add the tomato paste and measured water and 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 and set aside to melt slightly.

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4 Make salad

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 its stone. Scoop the avocado out of its skin using a spoon and slice it. Mix the lettuce, tomatoes, red onion, coriander and avocado in a bowl with 1/1.5/2 Tbsp of lime juice.

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5 Serve

Divide the salad among plates and top it with the cheesy meat mixture. Serve with sour cream.

Tips for fussy eaters

Serve with taco shells and go easy on the spices!

Pro tip

Prep ahead! Make the meat mixture in advance and refrigerate. Reheat just before dinnertime.

Yay for low carb tacos!

Cooking Time: 20 min

Cals 809.2 · Prot 47.5 · Carbs 37.0 · Fat 55.7

Ingredients

Number of people

Toppings

Beef mince 350.00 Grams
Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Olive oil 2.00 Tbsp
Smoked paprika powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Dried thyme 2.00 Grams
Chilli powder 2.00 Grams
Tomato paste 50.00 Grams
Water 50.00 ML
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Grated cheddar cheese white 60.00 Grams

Salad

Romaine lettuce 200.00 Grams
Cherry tomatoes 150.00 Grams
Fresh coriander 20.00 Grams
Avocado 1.00 Pieces
Lime 2.00 Pieces

To serve

Sour cream 60.00 Grams

Yay for low carb tacos!

Cooking Time: 20 min

Cals 809.2 · Prot 47.5 · Carbs 37.0 · Fat 55.7

Instructions

photo

1 Prep and fry vegetables

Peel and finely chop half of the red onion. 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 and cook for 5-6 min or until softened.

photo

2 Add and season

Add the beef mince and fry for for 4-5 min. Add the smoked paprika, cumin, coriander powder, thyme and chilli (adjust the amount to your liking). Fry for 1 min.

photo

3 Simmer

Add the tomato paste and measured water and 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 and set aside to melt slightly.

photo

4 Make salad

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 its stone. Scoop the avocado out of its skin using a spoon and slice it. Mix the lettuce, tomatoes, red onion, coriander and avocado in a bowl with 1/1.5/2 Tbsp of lime juice.

photo

5 Serve

Divide the salad among plates and top it with the cheesy meat mixture. Serve with sour cream.

Tips for fussy eaters

Serve with taco shells and go easy on the spices!

Pro tip

Prep ahead! Make the meat mixture in advance and refrigerate. Reheat just before dinnertime.

Ingredients

Number of people

Toppings

Beef mince 350.00 Grams
Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Olive oil 2.00 Tbsp
Smoked paprika powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Dried thyme 2.00 Grams
Chilli powder 2.00 Grams
Tomato paste 50.00 Grams
Water 50.00 ML
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Grated cheddar cheese white 60.00 Grams

Salad

Romaine lettuce 200.00 Grams
Cherry tomatoes 150.00 Grams
Fresh coriander 20.00 Grams
Avocado 1.00 Pieces
Lime 2.00 Pieces

To serve

Sour cream 60.00 Grams
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