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Meat-free meatball tacos recipe

2 ratings

The whole family will enjoy these DIY tacos for tea, piled high with fillings everyone loves See method

Ingredients

16 meat-free meatballs, from 2 x 280g packs Birds Eye Green Cuisine meat-free meatballs
1 tbsp olive oil
1 red onion, finely sliced
1 red pepper, deseeded and finely sliced
1 yellow pepper, deseeded and finely sliced
1 tsp ground cumin
1 avocado, peeled and seed removed
1 lime, ½ juiced, ½ cut into small wedges
8 mini plain tortilla wraps
1 Little Gem lettuce, shredded
60g Cheddar or vegan alternative, crumbled (optional)
1 red chilli, finely sliced

If you don't have red onions, try using white, brown or spring onions

of the reference intake
Carbohydrate 43.7g Protein 20g Fibre 8.2g

Preheat the oven to gas 6, 200°C, fan 180°C. Put the meatballs on a baking tray and cook in the oven for 12-15 mins until piping hot and cooked through.
Meanwhile, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 5 mins until starting to soften. Add the peppers, cumin and season with pepper and cook for 10-15 mins until softened. Set aside.
In a bowl, mash the avocado with a fork, then add the lime juice and season to taste. Heat the tortillas according to the pack instructions
To assemble, place a little gem lettuce down the centre of each tortilla, then top
with the onion and pepper mixture. Add two meatballs to each tortilla and a little avocado. Scatter with cheese (if using) and chilli. Serve two tortillas per person, along with the lime wedges to squeeze over.

Tip: Griddle the tortillas in a hot griddle pan for 30 seconds to 1 min for extra flavour.