Mexican Tacos

Presentation By Food Stylist

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Adapted from The World Encyclopedia of Cheese by Juliet Harbutt

Mexican Tacos - Serves 4


1 teaspoon of L8 Harvest Vinegar

8 ounces lean ground beef or turkey

2 garlic gloves, crushed

1-2 teaspoons mild chilli powder

8 ready-made taco shells

1/2 small head of iceberg lettuce shredded

1 small onion, thinly sliced

2 tomatoes, chopped in chunks

1 avocado, halved, pitted and sliced

1/4 cup of sour cream

1 cup crumbled ques blanco or anejado, or granted Cheddar or Monterey Jack cheese

salt and ground black pepper

1 Heat the oil in a large frying pan.  Add the meat, with the garlic and spices, and brown over a medium heat, stirring frequently to break up any lumps.  Season, cook for 5 minutes, then set aside to cool slightly.

2 Meanwhile, warm the taco shells according to the instructions on the package.  Do not let them get too crisp.  Spoon the lettuce, onion, tomatoes and avocado slices into the taco shells.  Top with the sour cream followed by the ground beef or turkey mixture.

3 Sprinkle the crumbled or grated cheese into the tacos and serve immediately.  Tacos are eaten with fingers so have plenty of napkins handy.



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