Step 1 Preheat oven to 180°C. Reserve 1 tablespoon of chopped onion for the salsa. Place a large non-stick frying pan over medium-high heat and spray with oil. Add remaining onion and beef mince and cook, stirring, for about 3–4 minutes, until beef is browned. Add chilli powder and cook for 30 seconds. Add tomatoes, tomato paste and carrot. Bring to the boil and simmer, covered, for 15 minutes. Stir through kidney beans.
Step 2 Heat taco shells in oven for 5 minutes, or until warmed. Combine reserved onion, tomatoes, avocado, ¼ cup of the coriander leaves and lime juice in a bowl.
Step 3 Fill the taco shells with a little lettuce, then beef mixture and top with salsa. Serve with remaining shredded lettuce, remaining salsa, coriander, lime wedges and sour cream.
What we did
- Replaced some of the mince with red kidney beans and grated carrot
- Used lean beef mince and cooking oil spray to reduce fat
- Replaced full-fat sour cream with a light version
- Used reduced-salt tomatoes and beans to reduce sodium
- Increased salad
Original version per serve (incl. 2 tacos, 1 tbsp sour cream)
2818kJ/675cal, protein 39.2g, total fat 47.7g, sat fat 21.3g, carbs 19.7g, sugars 6.6g, fibre 5.2g, sodium 466mg, calcium 415mg, iron 4.3mg
Save 1128kJ, 31g fat, 16.7g sat fat, 294mg sodium
Plus, gain 6g fibre!