Taco night can still go ahead even if you’re wanting to eat healthily or are following a low-cal diet. Even gluten-free eaters can get involved! This delicious beef and lentil taco recipe (created by our expert nutritionist) is packed with vegetables and full of goodness.
15m prep
25m cook
4 servings
14 Ingredients
* 1 tbsp extra virgin olive oil
* 1 red onion, finely chopped
* 2 garlic cloves, crushed
* 2 tsp smoked paprika
* 2 tsp ground cumin
* 300g lean beef mince
* 2 tbs no-added-salt tomato paste
* 400g can of no-added-salt brown lentils, rinsed, drained
* 2 vine-ripened tomatoes, deseeded, finely chopped
* 1 yellow capsicum, deseeded, finely chopped
* 1 long fresh green chilli, deseeded, finely chopped
* 1 tbsp fresh lime juice
* 2 baby gem lettuce, thinly shredded
* 8 small gluten-free corn tortillas, chargrilled
4 Method / Steps
Step 1
Heat half the oil in a large non-stick frying pan over medium heat. Add half the onion. Cook, stirring, for 5 minutes or until soft. Add garlic, paprika and cumin. Stir for 1-2 minutes or until aromatic.
Step 2
Increase heat to high. Add beef. Cook, using a wooden spoon to break up any lumps, for 3-4 minutes or until browned. Add tomato paste. Cook, stirring, for 1 minute. Stir through 185ml (3/4 cup) water until combined. Add the lentils and bring to a simmer. Cook, stirring occasionally, for 10 minutes or until thickened.
Step 3
Meanwhile, combine tomato, capsicum, chilli, lime juice and remaining onion and oil. Season. Toss until combined.
Step 4
Divide the taco mixture, lettuce and salsa among tortillas to serve.
source – cooking365coza
