Thursday, November 28, 2013

grain-free tacos

These grain-free tacos are a regular on my dinner circuit. They aren't authentic, but you get all the nice fillings and flavours without the grains. I keep it quick and simple with spicy beef, red cabbage, seasoned mashed avocado and fresh herbs. But if you have more time, you can get creative with different meats, marinades and a proper guacamole.

  • 400g beef mince *
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • Pinch of cayenne pepper (or more if you like things really spicy)
  • Salt
  • Pepper
  • 2 baby gem lettuces
  • � red cabbage
  • 1 ripe avocado
  • Handful of fresh parsley or coriander
  • Fresh lime wedges to serve (optional)
1. Heat a frypan on a high heat. Once hot, throw in the mince and start breaking it up with a wooden spoon. Add the paprika, cumin, cayenne pepper and a good sprinkling of salt and pepper. Continue to fry until the mince is cooked through.
2. Snap off the gem lettuce leaves and give them a good rinse. Finely slice the red cabbage and roughly chop the parsley or coriander. Mash the avocado in a bowl with a fork, then season with salt.
3. To serve, place a gem lettuce leaf on a plate and top with some of the spicy mince, then some red cabbage, a dollop of avocado and a sprinkling of the fresh parsley or coriander. They're also nice with a squeeze of lime. I find it easiest to put all the ingredients out on the table so everyone can construct their own tacos.
Serves 2
(Potentially with some leftover mince, which could be added to an omelette, frittata, salad or scrambled eggs for breakfast the next morning).
* Grass-fed meat is best if you can get it.

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