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 Peel, slice and fry

Peel and finely chop half of the red onion. Deseed and dice peppers. Heat oil in a pan over medium-high heat and fry onion and peppers for 5 minutes.

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2 Add and season

Add beef mince and brown it for 3-4 minutes. Add paprika, cumin, coriander powder, thyme and chilli. Fry for 1 minute.

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3 Simmer

Mix in the tomato paste. Then add the water and allow to simmer for about 5 minutes until most of the liquid has evaporated. Season with salt and pepper to taste. Once the mince is ready, sprinkle with grated cheddar and let melt slightly.

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4 Make the salad

Prepare the salad. Rinse and chop lettuce. Cut cherry tomatoes in half, slice thinly the remaining red onion and chop coriander. Halve and de-stone avocado. Slice thinly. Place in a bowl and season with 1/1,5/2 Tbsp of lime juice. Mix well. Serve the salad from bowls topped with the meat and veggie mixture and a dollop of sour cream.

Tips for fussy eaters

Serve with traditional taco shells and go easy on the spices!

Pro tip

Chop your lettuce, soak in cool water for a few minutes, then drain well and pat dry with a clean kitchen towel.

Yay for tacos being low carb!

Cooking Time: 20 min

Cals 934 · Prot 78.3 · Carbs 39.8 · Fat 53.4

Ingredients

Number of people

Toppings

Beef mince 400 Grams
Red bell pepper 1 Pieces
Red onion 1 Pieces
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Dried thyme 2 Grams
Chilli powder 1 Grams
Tomato paste 40 Grams
Water 50 ML
Salt 0.75 Tsp
Black pepper 0.75 Tsp
Grated cheddar cheese 80 Grams

Salad

Romaine lettuce 200 Grams
Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Avocado 1 Pieces
Sour cream 100 Grams
Lime 2 Pieces

Yay for tacos being low carb!

Cooking Time: 20 min

Cals 934 · Prot 78.3 · Carbs 39.8 · Fat 53.4

Instructions

photo

1 Peel, slice and fry

Peel and finely chop half of the red onion. Deseed and dice peppers. Heat oil in a pan over medium-high heat and fry onion and peppers for 5 minutes.

photo

2 Add and season

Add beef mince and brown it for 3-4 minutes. Add paprika, cumin, coriander powder, thyme and chilli. Fry for 1 minute.

photo

3 Simmer

Mix in the tomato paste. Then add the water and allow to simmer for about 5 minutes until most of the liquid has evaporated. Season with salt and pepper to taste. Once the mince is ready, sprinkle with grated cheddar and let melt slightly.

photo

4 Make the salad

Prepare the salad. Rinse and chop lettuce. Cut cherry tomatoes in half, slice thinly the remaining red onion and chop coriander. Halve and de-stone avocado. Slice thinly. Place in a bowl and season with 1/1,5/2 Tbsp of lime juice. Mix well. Serve the salad from bowls topped with the meat and veggie mixture and a dollop of sour cream.

Tips for fussy eaters

Serve with traditional taco shells and go easy on the spices!

Pro tip

Chop your lettuce, soak in cool water for a few minutes, then drain well and pat dry with a clean kitchen towel.

Ingredients

Number of people

Toppings

Beef mince 400 Grams
Red bell pepper 1 Pieces
Red onion 1 Pieces
Olive oil 1 Tbsp
Smoked paprika powder 2 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams
Dried thyme 2 Grams
Chilli powder 1 Grams
Tomato paste 40 Grams
Water 50 ML
Salt 0.75 Tsp
Black pepper 0.75 Tsp
Grated cheddar cheese 80 Grams

Salad

Romaine lettuce 200 Grams
Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Avocado 1 Pieces
Sour cream 100 Grams
Lime 2 Pieces
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