Ingredients
400g beef mince
1 egg
35g sachet fajita spice mix
4 large tomatoes, roughly chopped
small bunch coriander, roughly chopped
1 garlic clove, crushed
2 limes, 1 juiced, 1 cut into wedges to serve
2 tbsp olive oil
150ml soured cream
75g grated cheddar or mozzarella
1 avocado
8 taco shells
Method
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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.
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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.
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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.
PER SERVING
696 kcals • fat 50g • saturates 20g • carbs 26g • sugars 7g • fibre 7g • protein 31g • salt 2.6g
