Mexican food is one of my all-time favourite cuisines. I think they just know how to satisfy your cravings for delicious tasting family dishes. Sometimes the dishes aren’t always the healthiest, but in my opinion, the harder you work on your fitness, the more you deserve the occasional treat of sour cream!
The pineapple in this dish adds a real sweetness that enhances and balances out the richness of the sauce. The fun element is in the assembling of the warmed tacos, choosing how much you want to fill it by and then attempting to take a bite without making too much of a mess (because you will make a mess but it’s completely worth it!).
1 x Red Onion (sliced)
1 x White Onion (sliced)
500g x Turkey Breast Mince
2 teaspoons x Ground Cumin
2 teaspoons x Ground Coriander
2 teaspoons x Smoked Paprika
Salt & Freshly Ground Pepper
400g x Tomato Passata
5 tablespoons x BBQ Sauce
1/2 x Red Pepper (cubed)
1/2 x Green Pepper (cubed)
200g x Can of Kidney Beans (drained)
200g x Can of Pineapple Chunks (drained)
10 x Taco Shells
– Iceberg Lettuce
– Sour Cream and/or Fresh Salsa
Prep Time: 10 Minutes
Cooking Time: 30 Minutes
1. Heat a large casserole dish on the hob over a medium heat with some olive oil. After a few minutes, add the onions and fry until softened. Add the cumin, coriander and smoked paprika to the onions, stir well and add some additional olive oil (as the spices will absorb the existing oil).
2. After a few minutes add the turkey breast mince and break it up with a wooden spoon (this will take several minutes). Season the mince well with salt and freshly ground pepper. Once the mince has browned (usually 10-15 minutes) add the passata and barbecue sauce. Stir and allow to simmer gently.
3. In a separate frying pan on a high heat, add some olive oil along with the red and green peppers. Drain the kidney beans in a sieve and rinse under cold water for a minute, then season with some salt. Once the peppers have softened, add them to the casserole dish along with the kidney beans and pineapple chunks.
4. Cook the taco shells in the oven according to packet instructions.
Serve with iceberg lettuce, fresh salsa and some sour cream if you wish.