Soft Shell Mexican Tacos

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil your kettle and prep your ingredients as listed. Dilute your stock granules with boiled water from your kettle (the quantity is indicated in the ingredients list).

2. Halve your supply of chopped onion. Place the one half in a bowl submerged in boiled water from your kettle. Set aside.

3. For the MINCE, place a pan over a medium heat with a splash of cooking oil. Add the other half of the chopped onion, the garlic and spice mix. Sauté for 2-3 minutes, shifting the ingredients occasionally. Then add the mince and allow it to brown for 3-4 minutes, separating the mince as it cooks and combines with the other ingredients.

4. At this stage, add the cooked tomato and stock. Let it simmer for 4-6 minutes until the liquid has reduced by quite a lot and a lovely mince has formed. Season to taste.

5. While the mince is cooking, start the SALSA. Drain the onion of water, and add the diced fresh tomato, chopped coriander, a drizzle of olive oil, a squeeze of lemon juice and some seasoning. Mix well and season further to taste. Set aside.

6. For the GUACAMOLE, pour out any water that is sitting on top of your guacamole and don't worry if a few softened bits of guacamole escape in the process. CHEFS NOTE: the water is just to prevent it from discolouring. Place it in a bowl along with a squeeze of lemon, a drizzle of olive oil, the yogurt and a generous amount of seasoning. Mix well and season further to taste.

7. Place a pan over a low-medium heat. Dry toast your wraps for about 30 seconds – 1 minute per side until softened and starting to turn golden. Place them on a serving plate.

8. Let's roll! Start with the mince, then the guacamole, salsa, grated cheddar cheese and then the lettuce… all in your desired quantities. Tuck one side in, and roll up! NOM NOM!

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