LCHF Cheese tacos

With spicy mince and sour cream. A bit tricky to make but they are worth the effort.
 
recipes, lchf, banting
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Recipe from: 24 July 2015
Preparation time: 25 min
Cooking time: 25 min
 
 

Ingredients

 
  • MINCE:
  • 5
    ml
    olive oil
  • 400
    g
    beef mince
  • 15
    ml
    (1 tbsp) garlic, finely chopped
  • 1
    (10g) large green chili, finely chopped
  • 7.5
    ml
    (1½ tsp) ground cumin
  • 5
    ml
    (1 tsp) ground coriander
  • 5
    ml
    (1 tsp) smoked paprika
  • 2.5
    ml
    (½ tsp) fine salt
  • 60
    ml
    (¼ cup) tomato purée
  • 60
    ml
    (¼ cup / 7g) coriander leaves, finely chopped
  • 2
    spring onions, finely chopped
  • SALSA:
  • 2
    avocados, finely chopped
  • 2
    (360g) tomatoes, finely chopped
  • 10
    ml
    (2 tsp) red wine vinegar
  • 10
    basil leaves, chopped
  • salt and pepper
  • TACOS:
  • 12
    (120g) round slices Provolone cheese (or see tip below)
  • ACCOMPANIMENTS:
  • lettuce leaves, chopped
  • sour cream, to serve
  • micro herbs, to garnish (optional)
  • lime wedges, to serve (optional)
Servings: Change Serving
 
 

Method

 

For the mince
Heat a pan over medium heat. Add the oil, mince and garlic. Fry for 5 minutes. Add in the chili, cumin, coriander, paprika and salt. Fry for a further 5 minutes. Stir in the tomato purée, cook for 5 more minutes and then add in the coriander leaves and spring onions.

For the salsa
Stir everything together and season it to taste.

For the tacos
Preheat the oven to 180°C.
Line a baking tray with a non-stick baking mat or baking paper. Grease it with some cooking spray.
Balance 2 or 3 long-handled wooden spoons, which have been greased with cooking spray, on top of some coffee mugs. The cooked cheese will be placed over the handles to form the taco shapes.

Prepare the tacos in 2 batches. Place the first batch of cheese slices onto the lined baking tray, leaving some space in between each.  Cook for 10 minutes until golden.
Working quickly, use a palette knife to gently lift and fold the cheese over the greased wooden spoon handles. They will harden and form a taco shell. Allow to cool. Repeat with the remaining cheese.

To assemble

Layer a bit of lettuce, salsa, some mince and a bit of sour cream into each taco. Garnish with micro herbs and serve with lime wedges, if you prefer.

TIP
Provolone cheese is an Italian cheese that can be found at some supermarkets and most Italian delis. Instead of ready-sliced Provolone cheese, you could also use regular grated cheddar cheese. Follow the same process of lining the baking tray and then use a round cutter of about 9-10cm wide to guide you into forming circles of thinly layered grated cheese. Bake as mentioned above.

Making these tacos the first few times can be quite tricky as they harden really quickly after baking. Bake off 1 or 2 tacos at a time if you are worried about not being able to work quick enough once they come out of the oven.

Recipe reprinted with permission of Illanique van Aswegen.
 
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Read more on: lchf  |  banting  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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