Mini tacos with meatballs


Total time: 45m
Preparation Time: 40m

Servings
For 12 piece


Nutritional Information

Contains 291 Kcal, 15g Protein, 18g Carbohydrates, 17g Fat


Ingredients

  • Meatballs
  • 600 g minced meat (beef)
  • 1 onions, finely chopped
  • 2 garlic clove, pressed
  • 2 tbsp mustard
  • 0.5 bunch coriander, finely chopped
  • 0.5 tsp salt
  • 0.5 tsp chilli powder
  • a little oil
  • To fill
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 0.5 bunch coriander, finely chopped
  • 0.5 red chilli pepper, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 3 tomatoes, peeled, diced
  • 1 red onions, finely chopped
  • 12 taco shells (e.g. Old el Paso Taco Shells Mini)
  • 2 avocado, diced
  • 100 g Cheddar, grated
  • To bake
  • 1 lime, rinsed with hot water, dabbed dry, cut into wedges

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Instructions

  • Meatballs

    Mix the mince with all the other ingredients up to and including the chilli, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 36 balls. Heat the oil in a large frying pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over.
  • To fill

    In a bowl, thoroughly mix the oil with all the other ingredients up to and including the pepper. Add the tomatoes and onion, mix. Spread the taco shells on a baking tray lined with baking paper. Place the meatballs in the shells, top with the avocado and tomato salsa, scatter the Cheddar cheese on top.
  • To bake

    Approx. 5 mins. in the centre of an oven preheated to 180°C. Serve with the lime.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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