Beef Tacos with Ballymaloe Sweet & Spicy Beetroot Slaw
- Cooking Time: 35 Minutes
- Serves: 4
- Allergens: contains gluten, dairy
Description
A bold twist on taco night — savoury spiced beef perfectly complements the delicious crunch of Ballymaloe Sweet and Spicy Beetroot Slaw. Finished with fresh herbs, sour cream and a squeeze of lime, it’s quick, colourful and full of flavour.
Ingredients
- For the beef filling
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt & black pepper
- A splash of olive oil
- To build the Tacos
- 8 crispy taco shells (or soft if preferred)
- 6–8 tbsp Ballymaloe Sweet & Spicy Beetroot Slaw
- 1 small red pepper, diced
- A few tbsp sour cream or Greek yoghurt
- Fresh coriander leaves
- Lime wedges
- Optional extras
- Sliced avocado
- Grated cheese
- Chilli flakes
Dietary Suitability
Method
- Make the beef filling:
Heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, and cook gently for 3–4 minutes until softened. Add the minced beef, breaking it up with a wooden spoon. Cook until browned.
- Season well:
Stir in the cumin, smoked paprika, salt, and pepper. Add a splash of water if it starts to dry out, and simmer gently for 5 more minutes to let the flavours come together.
- Warm your taco shells:
Heat the taco shells according to the packet instructions — usually 5–6 minutes in a moderate oven.
- Assemble the tacos:
Spoon some of the beef mixture into each taco shell.
Top with a good dollop of Ballymaloe Sweet & Spicy Beetroot Slaw.
Add a few diced peppers, a little sour cream, and a sprinkle of fresh coriander.
- Serve immediately, with lime wedges on the side for squeezing and avocado or cheese as desired.
