4
Tacos with minced veal and spicy tomato salsa
30 - 60 minutes
minced veal in paprika seasoning
*
frying
462
Preparation
Remove the minced veal from the fridge well in advance. For the salsa, combine the cherry tomatoes, 2 shallots, 1 garlic clove, chilli powder, cumin and palm sugar in a mixing bowl. Mix in two-thirds of the fresh coriander and season with salt and pepper.
For the avocado cream, scoop out the avocado flesh and puree with crème fraîche, 1 shallot, 1 garlic clove and the lime juice. Set some of the remaining coriander aside to use as garnish, then combine the rest with the lime zest. Preheat the oven to 180°C (356°F), top and bottom heat.
Heat the sunflower oil in a pan and fry the minced veal until crispy and crumbly. Season with salt at the end.
Briefly heat the tacos shells in the oven to crisp them up. Remove the shells from the oven and coat the inside of each one with some of the avocado cream. Put a few strips of iceberg lettuce in each shell then fill with the minced veal. Sprinkle the remaining coriander over the top and serve with the spicy salsa.
Ingredients:
- 350 g minced veal in paprika seasoning
- 500 g cherry tomatoes, finely diced
- 3 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 large pinch of chilli powder
- 1 tsp ground cumin
- 1/2 tsp palm sugar
- 1 bunch fresh coriander, coarsely chopped
- Salt and pepper
- 2 avocados
- 150 g crème fraîche
- Juice and zest of 1 organic lime
- 2 tbsp sunflower oil
- 12 taco shells
- 1 handful iceberg lettuce, cut into strips
Nutrition values
32
43
23
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