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Mexican Spiced Kangaroo Lettuce Cups

Prep time: 5 min

Cooking time: 15 min

Feeds x 4 people

What you'll need

500g mince
½ red onion, sliced thinly
1 tbsp extra virgin olive oil
1 tsp crushed garlic
1 ½ tbsp. Mexican spice mix
1 red chilli, diced
½ bunch coriander
2 tbsp tomato paste
salt and pepper to taste

8 baby cos lettuce leaves
2 diced tomatoes
8 tsp corn (can use 1 fresh corn and split, or canned without added salt or sugar)
1 avocado, thinly sliced

FAT: 4.6  CAL: 374

How to cook it

Heat EVOO and saute onion and garlic until lightly browned.

Add mince and sprinkle Mexican spice mix through as you brown the meat.

Mix in tomato paste, red chilli, coriander, salt and pepper, continuing to stir to ensure the meat is evenly cooked through.

Once mixture is cooked spoon evenly between 8 cos lettuce leaves (2 “tacos” per serve).

Top with diced tomato, sliced avocado and a teaspoon of corn each.

Garnish with fresh coriander and chilli.

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