Tag Archives: mexican cuisine

Healthy Pork and Bean “Tacos”


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!





Mexican chilli con carne tacos


chilli con carne tacosThis week I’ve decided to try out a few of Jamie Oliver’s 15 minute meals recipes, as I just love this book and like Jamie, I am also a firm believer that it is possible to whip up healthy “fast food” in almost less time than it takes to order and collect dinner from your  local takeout restaurant! Not to mention you can save yourself a heap of cash in the long run!

I am also planning to make a few ingredient swaps along the way to hopefully inspire some of you to get creative in the kitchen and come up with your own food creations! I really want to show you that by making a few simple modifications along the way, you can essentially whip up a meal that better suits your own personal tastes, what you already have available in your pantry or fridge and even improve the nutritional quality of your dish! The following recipe is the perfect example of my tendency to stray away from the confines of a recipe book and go with my own Nudie Foodie inspirations!

After establishing that Mexican was to be the flavour of the night, I came up with the idea of turning Jamie’s Beef Chilli Con Carne into a mexican fiesta by making Chilli Con Carne tacos! And man were they tastey! Not only did this dish satisfy our hankering for Mexican, but I also improved the nutritional quality of Jamie’s meal by using extra lean beef mince and added in a heap of extra salad veges!

What you need…

1 can of red kidney beans

500g extra lean beef mince

1 jar passatta (or you can just use a tin of crushed tomatoes)

1 brown onion (diced)

jar grilled red pepperschilli con carne bowl

3 eshallots

2 garlic cloves (crushed)

2 tsp garam massala

1 tsp smoked paprika

1 tsp cinnamon

1.5 tsp cumin seeds (or ground cumin)

1 cup chopped lettuce

1 large tomato (chopped)

1/2 cup fat free natural yoghurt

bunch of coriander

1/2 avocado

1/2 cup grated low fat cheese

1 or 2 red chillis (chopped)

handful of jarred jalapenos

soft corn or wheat mini tortillas

What to do….

Add the garam massala and mince to a mixing bowl and season with salt and pepper before mixing through with your hands. Then roll the mince into small balls. Heat some rice bran or canola oil in a large fry pan and add your meat balls. Jiggle the pan around every minute or so to ensure they become browned all over.

Meanwhile, add your chopped onion to a large saucepan with a good drizzle of oil and saute until the onion is slightly opaque. Then add in your garlic, eshallots and chilli and saute for another minute or two. Remove from the heat and add your passata, red peppers and a handful of coriander roots (reserve the leaves for garnish) before blitzing with a hand blender (or pour mixture into a blender or food processor, blitz and then return to the saucepan). Return to the heat and allow to simmer for a couple of minutes before adding your meatballs.

Next, rinse the can of kidney beans and add them to the meatball fry pan (don’t worry about washing) along with the other spices  and fry over medium heat for 1 minute to allow the flavours to infuse, then add to your chilli con carne. Leave to simmer whilst you quickly chop up your tomatoes, lettuce and avo and arrange on a serving board with the jalepno peppers, coriander and grated cheese. Chop up a handful of coriander and mix through your natural yoghurt in a small serving bowl.

Then heat up your mini tortillas and you’re ready to serve!

Healthy, seriously delicious and ready in minutes what’s not to love??


chilli tacos


My Fish Tacos!


FISH TACOS          (serves 4 people)

This is another of my regular favourites! Not only are they fun to eat but my slightly Asian inspired take on the traditional Mexican Fish tacos are fresh, healthy and seriously delicious!

For the fish:              fish tacos

600g firm white fish (I like to use snapper or mahi mahi)

2-3 cloves of garlic (thinly sliced)

1 fresh red chilli (sliced)

4 spring onions (sliced)

juice of 2 lemons (approx ½cup)

250g punnet cherry tomatoes (halved)

splash of olive oil

splash of fish sauce              crunchy salsa

handful of fresh parsely (chopped)

salt and pepper


Everything else:

1 large ripe avocado

1 sm Lebanese cucumber

2 roma tomatoes

1 sm red onion   guacamole

handful of coriander/parsley

½ lemon

1 tspn sesame oil

splash fish sauce

packet on mini corn tortillas

sm jar salsa

What to do…..

Ok so first up, turn your oven on to moderate heat (180degrees)

For the fish place your fish into a medium sized baking dish and pour over your oil, lemon juice and fish sauce.Then add all your chopped veggies for the fish and season with salt and pepper before placing in the oven.

(Your fish should take about 20mins or so depending on the thickness of your fillets so keep an eye on them while you’re prepping the rest of the dish! To test if the fish is cooked grab a fork and if it slides through a fillet without resistance and the fish breaks away into nice big flakes it should be just about done! Also check that the fish has turned white and is no longer that raw, opaque colour in the middle.)

While the fish is in the oven, make your guacamole by mashing the avo in a bowl and seasoning with lemon juice and salt and pepper.

Then make up your crunchy salsa by dicing up your cucumber, roma tomatoes, red onion and coriander and then adding a splash of fish sauce, the sesame oil and a squeeze of lemon (or lime).

Just before serving throw your mini tortillas either on a rack in the oven or nuke them quickly in the microwave for 30 seconds

Now its time to EAT!


fish tacos