Cheese Tacos with Spicy Mince and Guacamole
Turn these tacos into cheese nachos by dropping tablespoons of grated Parmesan into a hot pan and cooking until golden.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 5 mins
200g Parmesan, freshly grated
2 large, ripe avocados, flesh coarsely chopped
1 tbsp lemon juice
4 spring onions, thinly sliced
1 ripe red tomato, skinned and chopped
1 mild fresh chilli, seeded and finely chopped
salt and milled pepper, to taste
a small handful fresh coriander leaves, to garnish
Sprinkle ½ cup grated Parmesan onto a medium-hot non-stick pan, spreading to form a thin layer. The cheese will melt and bubble and start to brown at the edges.
Remove the pan from the heat for half a minute until the cheese has firmed just enough to mould. Carefully lift and turn over ramekins to cool and crisp.
To assemble: Fill with spicy mince and top with guacamole, salsa, sour cream and shredded lettuce.
Makes 4 tacos
Mix all ingredients together and serve.
Makes 1.5 cups