Tag Archives: Mexican

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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Mexican chilli con carne tacos

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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??

A

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Shredded Beef Tacos!

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tacos 1MEXICAN SHREDDED BEEF TACOS (serves 6-8)

This recipe is one of my FAVOURITES! It’s tastey, fun and is the perfect meal to share with friends and family! Though this dish requires some seriously early prep time, once the meat is in the oven you can kick back and relax for hours whilst the meat slowly tenderizes and literally falls apart! Mmmmm YUM!

The Beef:                                                                       

  • 1 kg blade/topside roast (fat removed)                           shredded beef 2
  • 3 cloves garlic (crushed)
  • 1 tsp cumin, coriander and paprika
  • 1 tin crushed tomatoes
  • 1 .5 cups beef stock
  • 2 tbsn tomato paste
  • pinch of salt and pepper

The salad toppers:

  • Approx 2 cups of shredded lettuce
  • ½ cucumber (diced)salsa
  • 2 roma tomatoes (diced)
  • ½ red onion (diced)
  • ¼ yellow or red capsicum
  • squeeze of lemon juice
  • handful of fresh parsely (chopped)
  • small splash of olive oil

The guac:

  • 1 ripe avocado
  • pinch of salt and pepper
  • juice of ½ lemon
  • good dollop of low fat Greek yoghurtguac

The rest:

  • ½ cup low fat greek yoghurt
  • bunch of mint leaves (torn)
  • 2/3 cup low fat grated cheddar cheese (optional)
  • Jar of Mexican salsa
  • Mini corn or flour tortillas

What to do…

Place meat in a large croc pot or baking dish and then rub all of the spices into the beef. Add all the other ingredients for the beef and then cover with a lid or alfoil if you don’t have a lid! Place meat dish in the oven and leave to cook on low heat (about 140degrees) for around 6 hours. Turn meat over every couple of hours to ensure it stays immersed in the liquid.

About half an hour before you beef is ready you can start preparing the rest of the toppers! For the homemade salsa, place the chopped cucumber, tomato, parsley, red onion and capsicum in bowl and add a splash of olive oil and a squeeze of lemon juice.

  1. For the guac, mash the avo and a dollop of greek yoghurt together, add the lemon juice and season with salt and pepper .
  2. Place the rest of the yoghurt in a serving bowl and add the fresh mint.
  3. To check if your beef is done. Stick a fork into the centre of the meat and it should start to break apart. If you can see a layer of fat on the top the liquid use a large spoon to scoop it out. Once the meat has cooled slightly, use 2 forks to shred the beef to your liking and mix with the remaining juices in the pan.
    (Health tip: If you want to cut down on the quantity of meat per serving, now would be the perfect time to add in some chic peas or red kidney beans!)
  4. And now you are ready to feast! YUM!!

shredded beef 4tacos 2shredded beef 5