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Tex-Mex meatball tacos

$A pan with meatballs and taco ingredients on the side$

Tex-Mex meatball tacos

Name: Tex-Mex meatball tacos
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 400g beef mince; 1 egg; 35g sachet fajita spice mix; 4 large tomatoes roughly chopped; small bunch coriander roughly chopped; 1 garlic clove crushed; 2 limes 1 juiced, 1 cut into wedges to serve; 2 tbsp olive oil; 150ml soured cream; 75g grated cheddar or mozzarella; 1 avocado; 8 taco shells

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 4.3 out of 5.6 ratingsRate

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Let the kids assemble their own meatball tacos – they're so tasty and sure to become a family favourite. Serve with soured cream, avocado and salsa

Freezable (meatballs only)

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Ingredients

Nutrition

Units:

MetricUS

400g beef mince
1 egg
35g sachet fajita spice

mix
4 large tomatoes

roughly chopped
small bunch coriander

roughly chopped
1 garlic clove

crushed
2 limes

1 juiced, 1 cut into wedges to serve
2 tbsp olive oil
150ml soured cream
75g grated cheddar or mozzarella
1 avocado
8 taco shells

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Nutrition: Per serving

kcal696
fat50g
saturates20g
carbs26g
sugars7g
fibre7g
protein31g
salt2.6g

Method

step 1

Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
step 2

Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
step 3

Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.

Recipe from Good Food magazine, September 2017

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A star rating of 4.3 out of 5.6 ratings

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