Serves: 24
Ingredients
- 24 taco shells, El tequito
- 2 packages (2 by 650 gr.) fat-free beef mince, Epiloges By Arlyco
- 1 tsp cumin, Kania
- Salt, pepper, Κypari
- 4 tbsp olive oil, Αrchaika
- 2 large garlic cloves, finely chopped
- 1 small red onion, finely chopped
- 12 lettuce leaves, finely chopped
- Salsa with corn – recipe follows
- Sour Cream – recipe follows
- 200 gr. Grated cheddar cheese, Valley Spire
Μethod for preparing the mince
- In a large bowl, mix the beef mince with cumin, salt and pepper
- In a large fry pan, heat 4 tablespoons of olive oil on medium temperature. Add the garlic and onion and pan fry for about 1 minute.
- Add the beef and fry until fully cooked. Remove the pan from stove.
Salsa with corn
Ingredients
- 1/2 cup of corn, Freshona
- 1 tbsp olive oil, Αrchaika
- 1 ½ cup finely cut tomatoes, Nostia
- 2 tbsp finely chopped coriander
- 1 hot red pepper, finely chopped
- 1/4 cup finely chopped red onion
- 1/4 cup vinegar, Pason
- 1/4 cup lemon juice
- 1 tsp sugar, Belbake
- 1 tsp grounded cumin Kania
- Salt, Κypari
- 1/4 cup fresh coriander, finely chopped
Μethos for preparing the corn salsa
- In a bowl, add the corn
- Add the remaining ingredients and mix well.
Sour cream
Ingredients
- 1 cup strained yoghurt, PROMEL
- Juice of half a lime
- 1 tsp garlic clove pressed
- 1 tsp olive oil, Αrchaika
- Salt, pepper, Κypari
Μethod for preparing the sour cream
- In a bowl mix all ingredients
For serving
- First share the lettuce leaves in the taco shells and then add the mince. Put 2 spoonfuls of corn, 1 spoonful of sour cream in every shell and sprinkle it with grated cheese. Serve immediately.