Photography: Tanya Zouev
Beef tacos
By Suzanne Gibbs
From the September 2006 issue of
Australian Table magazine.
Subscribe here.
INGREDIENTS
2 tablespoons olive oil
400g beef mince
8 tacos
1 large avocado, half diced, half mashed
3 tomatoes, diced
2 green onions (shallots), finely sliced
1 garlic clove, chopped
1 tablespoon lime or lemon juice
6 drops Tabasco
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup snipped coriander leaves
METHOD
Preheat oven to 200°C, or preheat grill to hot. Heat half of oil in a large frying pan on high. Add mince and cook for 5 minutes, stirring to break up any lumps, until no longer pink.
Place tacos in oven or under grill for 2-3 minutes, until crisp.
Meanwhile, combine mince, diced avocado, tomato and onion in a bowl. Stir through garlic, juice, remaining oil, Tabasco, ground coriander and cumin. Season to taste. Place ½ cup of mince filling in each taco shell. Top each taco with a spoonful of mashed avocado and coriander leaves and serve.
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