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Cooking Time 25 minutes
Serves 4
Ingredients:
Spicy Mince:
600g Steak Mince
2 Peppers (Green and Red)
1 Red Onion
1 Chilli
A pinch of paprika
Salsa:
2 Whole Tomatoes (I'm using eight cherry tomatoes!)
A clove of garlic
Juice of 1/2 lime
A handful of coriander and basil
Guacamole:
2 Avocados
2 tbsp Creme Fraiche
Juice of 1/2 lime
Calorie Count: 450 per person
Right, to start off, get a large frying pan on a medium high heat with a little oil. Not too high as we want the meat to cook through gently and not burn. Get your steak mince in there with a little salt and pepper, spread this all out evenly and leave whilst you chop up your veggies.
Roughly chop up your red pepper, green pepper, onion, and then drizzle with a little oil. Separately, chop the head off of your chilli and roll it on your chopping board, this should force all of the seeds out. Slice your chilli down the middle, fetch out the last few and finely dice. Mix this in with your pepper and onion mix.
Once your mince starts to brown a little all over, get all of the vegetables into the pan and mix together. This can be left now whilst you tend to your salsa and guacamole!
Guacamole is EASY PEASY to make. Get a big knife and chop down the middle of your avocado lengthways. You should hit the large pip in the middle. Rotate your knife all the way round the avocado and pop it open.Use your knife again to get the pip out.
Use a tablespoon to scoop out all of that mild, green joy from the avocado into a bowl. Slap in two tablespoons of creme fraiche, slice a lime in half and squeeze it's juice into the bowl. Mix this all together until the Guacamole is both (and you'll know what I mean when you do this!) both smooth and chunky!
The salsa uses a similar method. To save as much juice in the tomato chunks, slightly pierce the flesh of the tomato, then use this mark as a guideline for your knife. If you go at it with a slightly blunt blade you'll just squash it and it'll explode and it'll be terrible! Once the tomato has been cut into chunks, finely chop a clove of garlic and get a big handful of both coriander and basil (probably a little more coriander!). A tip with Garlic is to remove it's skin, chop in half, then leave to breathe for a few minutes. This should help the garlic keep it's flavour but lose that raw garlic odour and taste, so what you get is a nice heat. Get this all into a bowl with a little olive oil, mix and mash together with a fork and again, leave this when it's smooth and chunky!
That's your salsa done, your guacamole done, your meat should be about ready too. All that's left is to grate some cheese, toast those tacos and tuck in!
Thanks again for reading guys, I hope you're all enjoying it, and your feedback is really what's driving this! If there are any ideas or tips you have, please leave them in the comments box below. A few of the suggestions a few of you have made WILL be coming up in the next few weeks! I'm really looking forward to some of the challenges you've set!
Dan
X
Guacamole:
2 Avocados
2 tbsp Creme Fraiche
Juice of 1/2 lime
Calorie Count: 450 per person
Right, to start off, get a large frying pan on a medium high heat with a little oil. Not too high as we want the meat to cook through gently and not burn. Get your steak mince in there with a little salt and pepper, spread this all out evenly and leave whilst you chop up your veggies.
Once your mince starts to brown a little all over, get all of the vegetables into the pan and mix together. This can be left now whilst you tend to your salsa and guacamole!
Guacamole is EASY PEASY to make. Get a big knife and chop down the middle of your avocado lengthways. You should hit the large pip in the middle. Rotate your knife all the way round the avocado and pop it open.Use your knife again to get the pip out.
Use a tablespoon to scoop out all of that mild, green joy from the avocado into a bowl. Slap in two tablespoons of creme fraiche, slice a lime in half and squeeze it's juice into the bowl. Mix this all together until the Guacamole is both (and you'll know what I mean when you do this!) both smooth and chunky!The salsa uses a similar method. To save as much juice in the tomato chunks, slightly pierce the flesh of the tomato, then use this mark as a guideline for your knife. If you go at it with a slightly blunt blade you'll just squash it and it'll explode and it'll be terrible! Once the tomato has been cut into chunks, finely chop a clove of garlic and get a big handful of both coriander and basil (probably a little more coriander!). A tip with Garlic is to remove it's skin, chop in half, then leave to breathe for a few minutes. This should help the garlic keep it's flavour but lose that raw garlic odour and taste, so what you get is a nice heat. Get this all into a bowl with a little olive oil, mix and mash together with a fork and again, leave this when it's smooth and chunky!
That's your salsa done, your guacamole done, your meat should be about ready too. All that's left is to grate some cheese, toast those tacos and tuck in!
Thanks again for reading guys, I hope you're all enjoying it, and your feedback is really what's driving this! If there are any ideas or tips you have, please leave them in the comments box below. A few of the suggestions a few of you have made WILL be coming up in the next few weeks! I'm really looking forward to some of the challenges you've set!
Dan
X
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