Ultimate Crispy Beef and Cheese Tacos

Nutrition per serve

Ingredients

• 1pcs lime
• 1pcs jalapeno chilli
• 1bunch coriander
• 100g cheddar
• 1pcs avocado
• 300g lean beef mince
• 10g Aussie barbecue seasoning
• 50g smoky barbecue sauce
• 6pcs flour tortillas
• 200g kaleslaw mix
• 3ml sugar
• 10ml olive oil
• 1pcs olive oil spray (optional)
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see cooking tip). Juice the lime. Thinly slice the jalapeno, removing the seeds if less heat is desired. Pick the coriander leaves, discarding the stems. Coarsely grate the cheese.
2. Step 2 — Make toppings
   Combine 2 tsp lime juice and ½ tsp sugar in a bowl. Add the jalapeno and stir to combine. Set aside to pickle, tossing occasionally, until needed. Scoop the avocado into a bowl and coarsely mash with a fork. Add 2 tsp lime juice, season with salt and pepper and stir to combine.
3. Step 3 — Cook beef mince
   Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the beef mince and barbecue seasoning, breaking up the lumps with a spoon, for 3 mins or until browned. Add the barbecue sauce and cook, stirring, for 1 min or until heated through. Remove from the pan and wipe the pan clean.
4. Step 4 — Cook tacos
   Return the pan to medium heat and spray or brush with olive oil. Scatter 2 tbs cheese into the pan to form a 15cm round. Repeat to make a second round. Put a tortilla on each, then add a spoonful of beef mixture. Cook for 4-5 mins until the cheese is golden, then fold the tortillas over and cook for a further 1-2 mins until crisp. Remove from the pan. Repeat to make 4 more tacos.
5. Step 5 — Make dressing
   Meanwhile, drain the pickling liquid from the jalapeno into a large bowl. Add 2 tsp extra virgin olive oil to the pickling liquid, season with salt and pepper and stir to combine.
6. Step 6 — Make slaw and serve
   Add the kaleslaw mix to the dressing and toss to combine. Add the guacamole and some of the slaw to the tacos. Divide the tacos among plates. Scatter with the pickled jalapeno and coriander and serve with the remaining slaw.

Allergens

Milk, Sulphites, Gluten, Wheat