Beef 'Taco' Salad

with Sour Cream and Avocado
Yay for low carb tacos!
Cals 829 · Prot 50 · Carbs 34 · Fat 57
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
photo
Yay for low carb tacos!
Cals 829 · Prot 50 · Carbs 34 · Fat 57
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Toppings
Lean beef mince
350 Grams
Red onion
1 Piece
Red pepper
1 Piece
Olive oil
2 Tbsp
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Dried thyme
2 Grams
Chilli powder
2 Grams
Tomato paste
50 Grams
Water
50 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Grated cheddar
60 Grams
Salad
Romaine lettuce
200 Grams
Cherry tomatoes
150 Grams
Fresh coriander
15 Grams
Avocado
1 Piece
Lime
2 Pieces
To serve
Sour cream
60 Grams

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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 bell pepper. Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and bell 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 (spicy!). 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 a dollop of 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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