Mexican food is probably my favourite food, scratch that, BBQ food is my favourite, Mexican comes in at a close second. The great thing about both is that they are super easy to make healthy (except the large handfuls or cheese and spoonfuls of sour cream poured on top of it, haha).
I made this recipe the other day when I didn’t have any taco shells. Taco shells aren’t actually that unhealthy but I fancied adding in some rice instead. You can always omit the rice if you fancy. No rules here 🙂
If you want to make it veggie friendly then either use quorn chicken pieces of check out my other blog post for 10 minutes veggie/vegan tacos here
So how’d ya make it?
Makes 8 tacos
1/2 cup basmati rice
250g lean turkey mince
1 onion- diced/chopped finely
1 clove of garlic- minced
1 tsp of coconut oil
1 red pepper-chopped into small pieces
1/2 tin of chopped tomatoes
1 cup of chopped cucumber
2 baby gem lettuces
Grated cheese- however much you fancy
1 small pot of sour cream
Cook the rice according to the instructions on the packet.
In a separate pan heat the coconut oil and add the onion and garlic. Once the onion and garlic starts to soften and brown slightly, add the mince and cook on a medium heat until the meat is cooked.
Then add the chopped tomatoes and red pepper and cook for a further 5 mins.
Once the rice and the mince are cook you can start to assemble the tacos.
Place the lettuce leaves on a plate and add a spoonful of the rice inside.
Top the rice with cucumber, then mince, a spoonful of sour cream and finally cheese.
I hope you enjoy this recipe, please like/share/comment!