Le Taco Recipe

Ingredients

- 500 gram skirt steak, cut into 3-4 even pieces
- 150 gram steak marinade (see recipe below)
- 12 small, soft flour tortillas

Spicy Avocado Mix

- 2 ripe avocados
-1 cup plain yoghurt zest and juice 1 lime
- 1 jalapeño chilli
- 1/2 cup fresh coriander
- dash hot sauce

Pico de Gallo

- 6 tomatoes, quartered, seeds removed, and diced
- 1 small onion, finely chopped
- 6 clove garlic, finely chopped
- 1 whole chilli, finely chopped
- handful fresh coriander, roughly chopped
- zest and juice 1 lime

Le Burrito Recipe

Ingredients

1 onion finely sliced - 1 red capsicum, chopped - 600g lean beef or lamb mince - Ash's Hot Tacos™ Chili Spice Mix - 400g can chopped tomatoes - Small can of kidney beans, drained + rinsed - Ash's Hot Tacos™ Tortillas 10pk - Sour cream, for serving - 1 avocado, for serving - 1/2 cup finely chopped coriander

Preperation

- Heat a little oil in a pan and cook onion and capsicum until soft. Brown mince, then add Chili Spice Mix, tomatoes and kidney beans. Simmer for 5 minutes. Stir in coriander. - For warm and soft Tortillas, open Tortilla pouch, discard Freshness Sachet. Microwave Tortillas in pouch on HIGH/1100 watts/100% power for 35 seconds* or remove from pouch, wrap in foil and heat in oven at 180ºC conventional (160°C fan forced) for 10 minutes. - Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts. - Serve Chili Con Carne mince, warm tortillas, sour cream and avocado on the table and let everyone fill them just the way they like!