Taco Tuesday just got sustainable.
These delicious tacos will have everyone at the table questioning whether they'll ever need to eat beef again. You can add any filling and dressing you want. We made a delicious pico de gallo, and used our favorite filling.
Serves 4
Ingredients
Taco filling
400 g Hey Planet Mince
2 onions, chopped
2 garlic cloves, chopped
1 red chili, chopped, or 1 tsp chili powder
2 tsp cumin
2 tsp coriander
A bit of cinnamon
Salt and pepper
Oil, to fry
Pico de gallo
200 g fresh tomatoes, diced
1 red onion, chopped
A handful of fresh coriander, chopped
Juice of one lime
A pinch of sugar
Salt and pepper
To serve
Softshell corn tortillas
Sour cream
1-2 avocado, sliced
Fresh coriander
Lime
Fresh chilli
Chopped onions
Pickled red onions
Method
Heat a skillet over medium heat, and sauté the chopped red onion, chilli, and spices until the onion is transparent.
Add the meat and fry until golden and crispy, about 5-8 minutes.
Season with salt and pepper to taste.
Make the pico de gallo by mixing the chopped red onion, diced tomatoes, and chopped coriander. Season with lime juice, sugar, salt and pepper to taste.
Prepare the other toppings: avocado, sour cream, coriander, lime, chilli, and onions.
Heat the tortillas on a dry pan or in the oven until they are warmed through, but still soft.
Put a tablespoon of the meat on each taco, add the pico de gallo, and any other toppings. Ready to eat!
