Smashed Beef Tacos
PREP 15 MIN•COOK 10 MIN
Dan has transformed a viral food trend into a protein-rich dinner the whole family will love. To save time, buy your pickled onions from the store.
EF
GF
NS
NF
Number of servings
2
300g extra lean ground beef
1⁄2 spray olive oil
1⁄8 cup (20g) cheddar cheese grated
4 small (1 oz ea) corn tortillas (or wheat)
1⁄4 avocado (medium, 8.5 oz) sliced
3⁄4 cup (75g) red cabbage finely shredded
Onion Pickle
1⁄2 red onion thinly sliced
1⁄4 cup (63ml) red wine vinegar
1⁄2 tsp salt
1⁄2 tsp black pepper
To make the onion pickle, add onion, vinegar, salt and pepper to a jar with a lid. Add sufficient hot water to cover, close tightly with lid and shake well. Set aside while you make the tacos.
Heat a large cast iron or non-stick skillet or flat top grill over high heat.
Whilst the skillet heats, season the beef with salt. Divide into the equal portions the same number as the tortillas and roll into balls.
Spray the hot skillet with oil then add beef meatballs and flatten with a spatula until they are spread evenly into very flat patties. Season with salt.
Cook patties for a few minutes until brown, turn and top with cheese. Cover each pattie with a tortilla, like a blanket, and cook for 2-3 minutes or until beef is browned and slightly charred and the cheese has melted. Turn the heat off and rest for a few minutes.
Carefully remove from the skillet, turn over and divide between serving plates.
Top with avocado slices, cabbage and drained onion pickle, season to taste and serve.
Energy (kJ)
1963 kJ / 469 cals
Protein
41.4 g
Fat
18 g
Sat. Fat
6.4 g
Carbs
32.1 g
Sugar
3.1 g
Fiber
3.8 g
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