with Cucumber Salad & Sour Cream
Cutlery-free meals seem to taste a little yummier and this one is nothing short of tasty. These handheld BBQ Tex-Mex beef and cucumber tacos are packed to the brim with flavour and magically bring a Mexicana flair to a light and bright meal.
Allergens
Utensils
Tags
Cheddar cheese
1 packet
Bbq Sauce
1 packet
Onion
1 packet
Light Sour Cream
1 packet
Beef & Pork Mince
250 g
Mini Flour Tortillas
6
Tomato
1
Baby Cos Lettuce
1
Cucumber
1
Tex-Mex Spice Blend
1 sachet
Olive oil
1 drizzle
Vinegar
1 drizzle
• Roughly chop baby cos lettuce.
• Cut tomato into thin wedges.
• Slice cucumber into half-moons.
• Heat a large frying pan over high heat. Cook beef & pork mince (no need for oil!)
and sliced onion, breaking up with a spoon, until just browned, 4-5 minutes.
• Add Tex-Mex spice blend and cook until fragrant, 1 minute.
• Remove from heat, then stir in BBQ sauce and a splash of water, until coated.
Season to taste with salt and pepper.
• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until
warmed through.
• In a large bowl, combine cos lettuce, tomato, cucumber and a drizzle of vinegar
and olive oil. Season to taste.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision.
Be careful, the plate can get hot!
• Top each tortilla with some cucumber salad and Tex-Mex beef and pork.
• Sprinkle with Cheddar cheese. Drizzle over light sour cream. Serve with
remaining salad. Enjoy!
Little cooks: Take the lead and help build the tacos!
3250
kJ
Energy (kJ)
778
kcal
Calories
39.2
g
Fat
17.5
g
of which saturates
63.4
g
Carbohydrate
21.7
g
of which sugars
8.9
g
Dietary Fibre
39.9
g
Protein
0
mg
Cholesterol
1240
mg
Sodium
