No shell tacos

A colourful dinner of tasty spicy mince on a bed of home made coleslaw and shredded lettuce. Simply delicious. 

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Method:

Making the coleslaw:

You will need some raw cabbage, carrots, capsicum, cold pressed olive oil, organic apple cider vinegar and sea salt.

Slice the cabbage finely with a knife or in the food processor. I like to use 1/4 of a small cabbage and then you add about 3 medium carrots which have been grated. Add a finely diced capsicum and use any colour variety that you like. I try to use the red or yellow ones just because they taste nice being eaten raw. Add in a good splash of olive oil, a bit less of apple cider vinegar and a sprinkle of salt. Give it all a good mix and taste. Adjust the seasoning as desired then cover and refrigerate. You can also add in some finely diced green ends of spring onions. This will add some extra flavour. You can just sprinkle these on top for a decoration. A dash of lemon juice can also add a zesty flavour.

Making the mince:

1kg of grass fed beef mince, olive oil, onion, sea salt, cumin and tamari sauce.

Place the olive oil in a pan and brown the mince. Add the diced onion (to taste) and then a sprinkle of salt, cumin and tamari sauce. You will add as much of these spices to suit. I like the recipe quite mild so use about 1/4 of a teaspoon of cumin. You could also add some tomato paste and garlic depending on your needs and likes. If you have some bone broth or stock add that in and put the lid on. Stir regularly until it looks really golden and delicious.

Serve on a bed of sliced lettuce, topped with the coleslaw and then the meet. You can have some roasted veggies on the side such as potato wedges.

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This will be a family favourite, is quick to prepare and not too expensive. Lay everything out on the middle of the table and the family can help themselves. This encourages exploration and discussion.

Enjoy. Best wishes

Carolyn

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