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Beef Taco's

Indulge in these super easy beef taco's with juicy seasoned meat and crispy corn shells. This recipe is also suitable for the low FODMAP diet.



This is a great mid-week meal that is very quick and easy and perfect for those nights when you just can't be bothered! We have all been there. This taco recipe is made with a low fodmap version of Moroccan seasoning which is flavour packed that truly tastes delicious. For this recipe, I use the Old El Paso hard corn shells. I recommended heating these shells in the oven for 5 minutes to ensure they are warm and have an added touch of crunch factor! Mix and match the toppings, but I like to stick to the traditional lettuce, tomato and sour cream.


Follow along with the images below:


Step 1: In a large pan on a medium to high heat, heat the onion and garlic infused olive oil.


Step 2: Add the beef mince and break it up into smaller pieces. Stir occasionally.


Step 3: Just before the beef mince is cooked through, add salt, pepper, turmeric, cumin, paprika and coriander seed, stir until combined and cook until no longer pink inside. Set aside.



Step 4: Add the cooked mince to the warm taco shells, then top with lettuce, tomato and sour cream (optional). Serve and enjoy!

If you enjoyed this recipe, I would love to hear from you!



Beef Taco's (FODMAP Friendly)

Serves: 4 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins


Ingredients:

1 tsp onion and garlic infused olive oil

500g beef mince

Salt and pepper, to taste

1/4 tsp turmeric

1 tsp cumin

½ tsp paprika

1 tsp coriander seed

8 hard corn taco shells

2 cups iceberg lettuce, chopped

2 medium tomatoes, chopped

Sour cream, for topping (optional)


Directions:

  1. Preheat the oven to 180° C (fan forced) and line a tray with baking paper.

  2. In a large pan on a medium to high heat, heat the onion and garlic infused olive oil. Add the beef mince and break it up into smaller pieces. Stir occasionally.

  3. Just before the beef mince is cooked through, add salt, pepper, turmeric, cumin, paprika and coriander seed, stir until combined and cook until no longer pink inside. Set aside.

  4. Place the taco shells onto the lined baking tray and place into the oven for 5 minutes.

  5. Add the cooked mince to the warm taco shells, then top with lettuce, tomato and sour cream (optional).

  6. Serve and enjoy!



Nutrition Information (per serve):

Calories: 288

Fat: 13g

Carbohydrates: 16g

Protein: 30g




Nicole Marie


 


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