Tag Archives: chilli

Healthy Pork and Bean “Tacos”

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A slightly healthier take on one of my all time favourite dishes….Tacos!! These little babies are not only LOADED with protein, fibre and other essential nutrients but they are also very low in carbs and fat yet still taste pretty damn out of this world! They’re also super easy to prepare and make great leftovers! And yes if you haven’t guessed already, I am a pretty solid Mexican food fan! But then again..who isn’t?!

Pork, Bean and Vegetable Tacos with allll the trimmings…only a much healthier version! 

(For 4-6people)

What you need…IMG_6828

  • 1 iceberg lettuce, washed and leaves seperated
  • 500g lean pork mince
  • 2 cloves garlic, crushed
  • 1 brown onion, diced
  • 1 tin crushed tomatoes
  • 2 tbsp tomato paste
  • 1 packet of taco seasoning
  • 1 carrot, diced or grated
  • 1/2 red or yellow capsicum, diced
  • 1 zucchini diced or grated
  • 5 button mushrooms, diced
  • 1/2 tin brown lentils, rinsed
  • 1 tin red kidney beans
  • 1 avocado, cut into cubes
  • 1/2 cup low fat plain greek or natural yoghurt

For the salsa:

  • 2 roma tomatoes, diced
  • 1/2 lebanese cucumber, diced
  • 1/4 red onion, finely diced
  • 1/2 cup fresh parsley, finely chopped
  • lemon

What to do…

Heat a large non stick fry pan or casserole dish over med-high heat. Add a dash of oil and then add then add the pork mince. Once just cooked through, remove from the heat and transfer the mince to a bowl and set aside.

Place the fry pan back on the heat and add another dash of oil. Sauté the onion until soft then add the garlic and taco seasoning. Cook for a further 2 mins. Throw the mince back in, followed by all the vegetables and stir over medium heat until well combined. Then add in your tomato paste and mix through, followed by the tinned tomatoes.

Finally add the beans and lentils and then allow to simmer over medium heat for 5-10mins.

Meanwhile, throw all of the salsa ingredients in a bowl and drizzle with lemon juice and olive oil. Place on the table along with the lettuce cups and  bowls of diced avocado and natural yoghurt.

Once the taco mix is ready, remove from the heat and you are ready to dig in!

Enjoy!

A

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Blackened Cajun Salmon with Mango Avocado Salsa

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salmon and salsa With Christmas (and the peak of summer) just around the corner this dish is sure to be a crowd pleaser, especially on these hot balmy summer nights! Being one of my all-time favourite food combinations – mango avocado and some lovely fresh seafood this dish has quickly worked its way up the ranks of my favourite dinner time creations! Packed with loads of essential vitamins and minerals and heart healthy fats you will be doing your whole body a favour..not just your taste buds! Though it may sound very exotic, this dish is super quick and easy to prepare. So if you’re keen to give this one a whirl please read on…

What you need…

  • 4 x salmon fillets
  • Cajun seasoning
  • 1x sweet potato, thinly sliced
  • smoked paprika
  • Steamed green veggies to serve (optional)

For the salsa:

  • 1 ripe mango, cut into cubes
  • 1 ripe avocado, cubed
  • 1 long red chilli, finely diced
  • 2-3 kaffir lime leaves, very finely diced
  • 2 roma tomatoes, diced
  • 1 Lebanese cucumber, diced
  • ½ red onion, finely diced
  • Juice of a fresh lime
  • handful of fresh mint leaves, torn

What to do…

Preheat the oven to 180 degrees. Then rub the Cajun seasoning mix into the salmon fillets and then set aside until ready to cook.

Slice up the sweet potato into thin slices and throw them onto a lined baking tray. Spray over some olive oil and sprinkle with smoked paprika and salt and pepper. Place in the oven and leave for 20-25mins or until soft to touch and slightly crispy and browned across the top.

Meanwhile add all of the chopped salsa ingredients to a serving bowl and then tare up the mint leaves before mixing them through. Squeeze over the fresh lime juice and a light drizzle of olive oil.

For the salmon, preheat a non-stick fry pan  and then add the salmon skin side down. Cook for about 3-4 mins and skin is nice and crispy before flipping and lthe fillets and cooking for a further 2-3 mins or until cooked to your liking. (Cooking time will depend on the thickness of the fillets.

Grab the sweet potato from the oven and serve up with the salmon and sexy, fresh salsa!
Enjoy!

A

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