Sharing recipe for 4 people, takes only 10 mins; recipe has beef mince, egg, fajita spice, tomato, coriander, garlic clove, lime, olive oil, soured cream, mozzarella, avocado and taco shells.
Tex-Mex meatball tacos
Course: Sharing
Servings
4
servings
Prep time
25 mins
Ingredients
- Coriander: small bunch coriander, roughly chopped
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 2 tbsp olive oil
- Soured Cream: 150ml soured cream
- Tomato: 4 large tomatoes, roughly chopped
- Egg: 1 egg
- Lime: 2 limes, 1 juiced, 1 cut into wedges to serve
- Avocado: 1 avocado
- Mozzarella: 75g grated cheddar or mozzarella
- Beef Mince: 400g beef mince
- Fajita Spice: 35g sachet fajita spice mix
- Taco Shells: 8 taco shells
Directions
- Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
- Mix the tomatoes, coriander, 1/2 the garlic and 1/2 the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
- Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.
