Ingredients
6
6 servings
- •12 medium hard shell tacoes
- •½ lb small prawens, deveined and peeled
- •½ cup lemon juice
- •1 handful coriander, chopped
- •¼ cup butter
- •1 ½ onions, chopped
- •1 lb beef mince
- •1 tablespoon garlic powder
- •3 avocados, pitted and chopped roughly into chunks
- •2 tomatoes, chopped
- •12 medium soft shell tacoes
- •½ cucumber, diced
- •2 tomatoes, diced
- •1 red spring onion, chopped
- •1 Tin sweet corn, liquid strained
- •¼ cup mayonnaise
- •1 tablespoon red chili flakes
- •1 tablespoon cayenne pepper
- •1 tablespoon ground cumin
- •1 tablespoon ground coriander
- •2 jalapeñoes, seeded and chopped
- •6 sweet and sour pickles, roughly chopped
- •butter lettuce, shredded
- •1 tablespoon wasabi
- •2 spring onions, chiffonaded for garnish
- •½ cup beef stock
- •3 tablespoons tomato paste
- •salt and pepper
- •2 cups grated cheddar cheese
Instructions
- To make the ceviche, mix all the ingredients together in a bowl and refrigerate.
- To make the mince, heat a pan and melt the butter. Fry the onions till soft, then add the mince and cook for 2–3 minutes. Then add the garlic powder, chilli flakes, cayenne pepper, cumin, coriander and beef stock. Bring to a gentle simmer. Lastly, add the tomato paste and mix well. Cook the mince for a further 5 minutes, season with salt and pepper, and continue to gently stir.
- To make the guacamole, combine all of the ingredients in a bowl and mash together to your desired consistency.
- Assemble your tacos with your favorite flavor combinations. Serve.
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