Who doesn't love a taco! Fry your beef with cumin & smoked paprika for great full flavour. Combine shallot, chilli, garlic & red wine vinegar to form a classic Argentinian chimichurri. Serve these on top of warm tortilla with a dollop of sour cream and cooling tomato & gem lettuce salad - yum!
Prep Time
30 min
Cuisine
Mexican
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6 white tortilla wraps<span class="strong">†</span>
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried chilli flakes
1 red wine vinegar sachet (15ml)<span class="strong">†</span>
250g British beef mince
1 pot of soured cream (100g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
686 kJ 163 kcal
3047 kJ 726 kcal
Fat of which saturates
7.9 g 3.9 g
35.2 g 17.5 g
Carbohydrate of which sugars
14.6 g 2.2 g
65.1 g 9.8 g
Fibre
1.6 g
7.1 g
Protein
8.3 g
36.7 g
Salt
0.3 g
1.33 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Peel and finely chop the shallot[s]
Peel and finely chop (or grate) the garlic
2
Chop the coriander finely, including the stalks
3
Combine the chopped shallot, garlic and coriander to a bowl with the chilli flakes (can't handle the heat? Go easy!), red wine vinegar, 1 tbsp [2 tbsp] olive oil, a pinch of salt and sugar and give everything a good mix up – this is your chimichurri
4
Shred the little gem lettuce[s] finely
Chop the tomatoes finely
5
Add the shredded little gem lettuce to a bowl with the chopped tomatoes and a pinch of salt and stir it all together
6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the beef mince, ground cumin, smoked paprika and a pinch of salt and cook for 5-6 min or until brown and cooked through (no pink meat!), breaking it up with a wooden spoon as you go
7
Meanwhile, add the tortilla wraps to a baking tray
Put them in the oven for 2-3 min or until they're warmed through
8
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