High-Protein, Free Recipe
Elevated Mexican Tacos
30 mins
Intermediate
8 Servings
Tuesday night is Taco Tuesday at James’s house. While in the past he’d have used an expensive packaged kit, we now make our tacos drawing on a selection of our Brilliant Bases, including Tomato Fondue, Quick Dough and BBQ House rub.
About This Recipe
At James’s place, more often than not, Tuesday night is Taco Tuesday – his daughters Martha and Gracie simply love it. In the past, the simple option was to simply buy a kit with the seasoning and a few taco shells in it… but that’s terrible value for money and a waste of precious resources when it comes to things like air miles and the amount of packaging in there.
So we started to make an Elevated recipe of them. For the beef we choose a lean option with just 5% fat, and everything else in the recipe calls on some of our Brilliant Bases (quick dough, Tomato Fondue and BBQ rub), as well as some skills techniques (tomato concasse) and other recipes (guacamole).
Even if making totally from scratch, aside from the Tomato Fondue, this dish takes no more than 30 minutes. And if you have dough left over, you can use that up for our pizzas a day or two later.
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Ingredients
750g minced beef
2 tbsp BB Tomato Fondue (see below)
1 batch Elevated quick dough (see below)
2 tbsp Elevated BBQ rub (see below)
1 batch Elevated Guacamole (see below)
4 medium tomatoes concasse style (see below)
1 small bunch coriander
1 small onion
Optional toppings
Grated cheddar cheese
Greek yoghurt
Nutrition Per Serving
Calories
509
Fats
17G
Carbs
67G
Protein
22G
Method
Pre-make your BB Tomato Fondue or draw some from the refrigerator or freezer
Make the guacamole (link below)
Chop the tomatoes (link below) and fine chop the onion (link below) and chiffonade the coriander (link below), mix together for the salsa
Mix together the BBQ rub (link below)
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Make your quick dough (link below), split into 8 x 125g portions and roll out into thin rounds, about 7 inches/18cm in diameter
Lightly grease a frying pan and heat up to medium high – toast each pitta for around 2 minutes per side
Using an inverted muffin tin (see video), fold the taco shells in half and place between the muffin holders
Cook in the oven for about five minutes until they hold their U-shape
In the same frying pan as before, brown off the beef and stir in the BBQ rub
Toast off the spices for a few minutes and add the BB tomato fondue, turn the heat low and cook through until the liquid is almost dry
Serve all together and allow people to load their own