G’s OPEN FACE TACO

ABOUT G

COOKING THE MINCE & VEGETABLES

INGREDIENTS-MEAT & VEG MIX

500g mince of your choice
8 tbsp Greek yogurt
1 avocado
3 tbsp lime juice
1 red, 1 yellow, 1 green capsicum
6 celery sticks
4 Mission garlic wraps
1 can corn kernels (420g)
1 diced white onion
4 tbsp taco seasoning
3 tbsp minced garlic (+ extra for yogurt)
2 diced tomatoes
1 diced red onion
¼ cup oil
1 large carrot (diced)
Perfect Mexican cheese
Olive oil spray

SALSA INGREDIENTS

½ red onion
½ carrot
½ capsicum mix
½ can corn
2 diced tomatoes
2 tbsp lime juice
Salt

GUACAMOLE INGREDIENTS

1 x avocado
1 x TBS lime juice
Pinch of salt (optional)

TOASTING THE TACO WRAPS

Pre heat oven to 160 degrees or 320 degrees Fahrenheit. Spray the four taco shell bowls with cooking spray, and then put your wraps into the taco shells making sure they are even all around. Then spray the wraps with the cooking spray.Keep an eye on the wraps, as they will brown quickly — you may have to move them around, so they brown evenly. Once nice and golden, take out of the oven and let cool down, then remove from taco shell and put them on your serving plates ready to serve.

NOTES & TIPS

Lime juice makes your salsa pop with flavour
Don’t overfill the taco bowls
Taste your mince before serving
Keep guacamole chilled until serving
Build tacos only when guests arrive
Use fresh vegetables for the best flavour
Adjust seasoning to your taste
Keep wraps warm so they stay crisp

Add oil + garlic to cold pan
Heat gently for 2 minutes
Add mince and break it up
Add vegetables
Shake taco seasoning with ½ cup cold water
Pour over mince
Stir and simmer
Taste and adjust flavour

PREP TIME 30min

COOKING TIME 40min

TOTAL TIME 70min

SERVINGS 4

DIFFICULTY- 2-10

This simple but flavourful taco will have you coming back for more. Fresh, bold flavour, Mexican magic in every bite — you’ll swear you’re at a fiesta with every mouthful.

EQUIPMENT USED

Large frying pan
Measuring spoons
Cooking trays
Sharp knife
Cutting board
Vegetable peeler
Large stirring spoon
Taco Shell Bowl Maker — see link below
Oven
Mixing bowl (for salsa)
Tongs (optional but helpful)
Grater (if adding cheese)

GARLIC YOGURT INGREDIENTS

Greek yogurt
1 x TBS minced garlic

SALSA METHOD

In a large bowl add the diced red onions, celery, and the other ½ of the corn, as well as the other half’s of carrot, the diced tomatoes, diced three celery stick, add the two TBS of fresh lime juice. Mix well and set to the side.

TIP – the lime juice will make all of your diced vegetables in your Salsa pop with flavour.

TIP – THIS HELPS THE WRAPS GO A GOLDEN BROWN.

CONSTRUCTING YOUR TACOS

Only start constructing your tacos once your guests have arrived and you are ready to eat — this process only takes a couple of minutes and everyone will have their food hot together. Put equal amounts of the taco meat into each taco shell, depending on what size shell maker you used. Add the vegetables, spreading them around the shell. Then put your creamy guacamole on top.

TIP – Do not overfill with the meat as you have to have room for the taco vegetables and guacamole as in my photo.

MESSAGE FROM G

Great job, you knocked this out of the park. I am proud of you. You have now made the Magic for your family and friends.

GUACAMOLE METHOD

Scoop avocado into a small bowl.
Add lime juice.
Add a pinch of salt (optional).
Mash together until smooth but still slightly chunky.
Taste and adjust lime/salt if needed.

GARLIC AND YOGURT METHOD

Add Greek yogurt to a small bowl.
Add minced garlic.
Mix well until fully combined.
Taste and adjust garlic to your liking.
Chill in fridge until serving.