Spicy minced meat tacos with papaya salad
- Rating: 2 stars
- Takes: 20 mins to prepare and 25 mins to cook
- Serves: 4
- For the tacos
- 6 taco shells
- 25ml sunflower oil
- 400g lean minced beef
- 1tsp paprika
- 1tsp ground cumin
- 2tsp Worcestershire sauce
- ½ red onion, sliced
- small bunch of watercress, snipped
- For the papaya salad
- 1 papaya, peeled, flesh julienned
- 1 green pepper, de-seeded and julienned
- juice of ½ lime
Each serving contains 295 calories, 2g sugar, 18g fat, 4g saturates and 2.7g salt.
Heat the sunflower oil in a large casserole dish set over a moderate heat until hot. Brown the mince in the oil, stirring well to break it up. Add the ground cumin, paprika, Worcestershire sauce and seasoning, stirring well. Remove from the heat once browned all over.
Toss together the papaya and green pepper in a mixing bowl. Add the lime juice and toss well again to mix well. Spoon into disposable ramekins. Spoon the browned mince into the taco shells.
Garnish with the watercress and sliced red onion, then sit in disposable takeaway trays. Serve with the salad to one side.