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

  1. In a large bowl, mix the beef mince with cumin, salt and pepper
  2. 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.
  3. 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

  1. In a bowl, add the corn
  2. 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

  1. In a bowl mix all ingredients

 

For serving

  1. 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.
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