Taco Salad Bowl (LC)
Ingredients
- 1 tsp olive oil
- 125g lean beef mince (or pork, turkey, chicken) or 75g Quorn mince
- ½ tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried coriander
- Black pepper, to taste
- 2 tbsp tomato passata
For the salad:
- 2 cups iceberg lettuce, chopped
- ½ red onion, sliced
- 6 cherry tomatoes, halved
- 5 jalapeño slices
- ¼ large or ½ small avocado, sliced
- 2-3 tbsp sweetcorn
- ½ red pepper, diced
- 30g grated cheese
- Handful of fresh coriander
- 1 tbsp full-fat sour cream or Greek yoghurt
- Juice of ¼ lime (optional)
Instructions
Heat the olive oil in a frying pan over a medium heat.
Add the mince and the garlic powder. Cook for 5–6 minutes, breaking the mince apart with a spoon until browned.
Add the paprika, cumin, dried coriander and black pepper. Stir well to coat the mince.
Add the tomato passata, reduce the heat slightly and simmer for 2–3 minutes.
While the mince cooks, prepare the salad by adding the iceberg lettuce, red onion, cherry tomatoes, jalapeños, avocado, sweetcorn, red pepper and grated cheese to a bowl.
Taste test the mince and adjust seasoning if needed.
Spoon the warm taco mince over the salad and finish with fresh coriander and sour cream or yoghurt.
Squeeze over lime juice if using and serve immediately.
Note - Store the taco mince separately in an airtight container in the fridge for up to 3 days and assemble fresh before serving.