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 minutes or until softened.

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2 Add and season

Add the beef mince and fry for for 4-5 minutes. Add the smoked paprika, cumin, coriander powder, thyme and chilli. Fry for 1 minute.

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3 Simmer

Add the tomato paste and measured water and simmer for 5 minutes until most of the liquid has evaporated. Season with salt and pepper. Sprinkle with grated cheddar and let melt slightly.

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4 Make the 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. Serve alongside the cheesy meat mixture with a dollop of sour cream.

Tips for fussy eaters

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

Pro tip

Submerge the chopped lettuce in iced water for a couple of minutes, then drain well and pat dry with a clean kitchen towel.

Yay for low carb tacos!

Cooking Time: 20 min

Cals 934 · Prot 78.3 · Carbs 39.8 · Fat 53.4

Ingredients

Number of people

Toppings

Beef mince 5% 400.00 Grams
Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Olive oil 1.00 Tbsp
Smoked paprika powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Dried thyme 2.00 Grams
Chilli powder 1.00 Grams
Tomato paste 40.00 Grams
Water 50.00 ML
Salt 0.75 Tsp
Black pepper 0.75 Tsp
Grated cheddar cheese, white 80.00 Grams

Salad

Romaine lettuce 200.00 Grams
Cherry tomatoes 150.00 Grams
Fresh coriander 15.00 Grams
Avocado 1.00 Pieces
Sour cream 100.00 Grams
Lime 2.00 Pieces

Yay for low carb tacos!

Cooking Time: 20 min

Cals 934 · Prot 78.3 · Carbs 39.8 · Fat 53.4

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 minutes or until softened.

photo

2 Add and season

Add the beef mince and fry for for 4-5 minutes. Add the smoked paprika, cumin, coriander powder, thyme and chilli. Fry for 1 minute.

photo

3 Simmer

Add the tomato paste and measured water and simmer for 5 minutes until most of the liquid has evaporated. Season with salt and pepper. Sprinkle with grated cheddar and let melt slightly.

photo

4 Make the 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. Serve alongside the cheesy meat mixture with a dollop of sour cream.

Tips for fussy eaters

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

Pro tip

Submerge the chopped lettuce in iced water for a couple of minutes, then drain well and pat dry with a clean kitchen towel.

Ingredients

Number of people

Toppings

Beef mince 5% 400.00 Grams
Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Olive oil 1.00 Tbsp
Smoked paprika powder 2.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
Dried thyme 2.00 Grams
Chilli powder 1.00 Grams
Tomato paste 40.00 Grams
Water 50.00 ML
Salt 0.75 Tsp
Black pepper 0.75 Tsp
Grated cheddar cheese, white 80.00 Grams

Salad

Romaine lettuce 200.00 Grams
Cherry tomatoes 150.00 Grams
Fresh coriander 15.00 Grams
Avocado 1.00 Pieces
Sour cream 100.00 Grams
Lime 2.00 Pieces
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