Spicy minced meat tacos with papaya salad recipe

46 ratings Rate
  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 320 calories / serving
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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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 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
  • salt
  • pepper
  • 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
  • Energy 1340kj 320kcal 16%
  • Fat 18g 26%
  • Saturates 7g 34%
  • Sugars 2g 2%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 15.5g Protein 24.4g Fibre 2.4g


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