A healthier version with loads of vegetables and can easily be adapted to suit different diets!
- 500g 5% fat beef mince (or vegetarian alternative)
- 1 red onion, chopped
- 1 clove garlic, diced
- 1 green pepper, chopped
- 1 tsp olive oil
- 3 carrots, thinly sliced
- 1/2 green cabbage, chopped
- 1/2 red cabbage, chopped
- 2 apples, chopped
- 4 tbsp fat-free plain yoghurt
- 1 tbsp reduced fat mayonnaise
- 8 soft tacos (I used the Old El Paso ones)
- Salsa and guacamole to serve (optional)
To make the beef:
- Heat the olive oil on a medium heat in a pan.
- Add the onions and sauté for 4 minutes.
- Add the beef mince and garlic, and increase to a high heat to brown for 3-4minutes.
- Reduce to a low-medium heat and add the peppers and cook for a further 8-10 minutes, stirring occasionally.
To make the coleslaw:
- Mix together the carrots, cabbage and apples.
- Add the yoghurt and mayonnaise, and mix well.
Serve all with the tacos, salsa and guacamole. Enjoy!
Beef – High in protein and low in fat, when the 5% version is bought. It is also high in vitamin B3, B6 and B12, for energy release in respiration, and iron for protein and neurotransmitter synthesis and immune function.
Coleslaw – Providing fruit and vegetables for your 5-a-day, and lower in fat (and, in my opinion, tastier) due to plain yoghurt and reduced-fat mayo being used instead of normal mayonnaise.