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Do a taco takeover meal with this simple and easy dish. Made up of healthy ingredients, this taco is loaded within a crispy gem lettuce wrap and served with a dollop of rich and tangy green chilli and coriander yoghurt.
INGREDIENTS
For the meat mushroom blend
- 300g chestnut mushrooms, diced finely by hand or in a food processor
- 400g lean beef mince
- 1 medium brown onion, finely chopped
- 4 tbsp taco seasoning (make your own with 1 tbsp each of paprika, cumin, oregano, thyme, dried garlic and dried onion)
- 1 green pepper, deseeded and sliced into strips
- Olive oil, to sauté
- 2 little gem lettuces, outer leaves
For the guacamole
- 1 avocado, ripe
- 1 lime, juice and zest
- Salt and pepper, to season
For the yoghurt
- 200g Greek / natural yoghurt
- 1 green chilli, finely chopped
- Handful of coriander leaves, finely chopped
- Salt and pepper, to season
METHOD
- Firstly, make up the guacamole by mashing together the avocado, lime zest, lime juice and a generous pinch of salt and pepper. Set aside.
- Next, make up the yoghurt by stirring the chilli and coriander into the yoghurt and season well. Set aside.
- In a sauté pan, heat some olive oil. Cook the onion and green pepper for a few minutes on a medium high heat, then turn the heat up and add the mince.
- After a few minutes when the mince has browned, add the chopped mushrooms. Season well, mix thoroughly and cook until the liquid has evaporated. Add the taco seasoning and cook for 1 more minute.
- Lay out lettuce leaves on a large plate. Allow 3 per person. Load up each leaf with the meat and mushroom blend. Serve with a dollop of guacamole, yoghurt and sprinkle with coriander leaves.
