Mexican taco
4 servings
25 minutes
Taco is a vibrant and flavorful dish, a symbol of Mexico's street food. Its history dates back to ancient times when indigenous people made tortillas from corn flour, adding meat and spices. In this recipe, the classic Mexican flavor is revealed through juicy ground beef, aromatic spices, and creamy black bean puree. Fresh romaine lettuce, avocado, and apple add lightness while chili sauce adds spiciness. This taco is perfect for lively parties as well as cozy family dinners. Its balanced combination of textures and flavors makes each serving a small gastronomic journey into authentic Mexican cuisine.
1
Place the minced meat in a skillet greased with olive oil and fry until golden brown. Season the minced meat with paprika and fennel seeds, reduce the heat, and stir occasionally to prevent burning.
- Ground beef: 400 g
- Olive oil: 100 ml
- Paprika: to taste
- Fennel seeds: 1 teaspoon
2
Fry garlic in olive oil for 2 minutes, while chopping green onions into 1.5 cm cubes, add to garlic and fry for about 3 minutes until soft, sprinkle with cumin seeds.
- Garlic: 3 cloves
- Olive oil: 100 ml
- Spring onion: 4 stems
- Ground caraway: pinch
3
Add black beans with their juice, bring to a boil, season with salt and pepper. Reduce heat and simmer until creamy.
- Canned black beans: 1 jar
- Paprika: to taste
4
Finely chop the lettuce and parsley. Dice the tomatoes and avocado, and finely chop the chili pepper. The apple can be grated or cut into thin strips. Place the salad in a deep bowl and dress it with the juice of a whole lime and soy sauce.
- Romano lettuce: 1 piece
- Chopped parsley: 20 g
- Avocado: 1 piece
- Cherry tomatoes: 6 pieces
- Chili pepper: 1 piece
- Lime: 1 piece
- Soy sauce: to taste
- Apple: 1 piece
5
We place the taco on a stand and fill it in turn. First, we layer black bean puree with green onions, then the filling, and top it with salad. All of this can be dressed with low-fat yogurt or sour cream, adding sweet chili sauce.
- Canned black beans: 1 jar
- Spring onion: 4 stems
- Romano lettuce: 1 piece
- Fat-free natural yoghurt: 150 g
- Sweet chili sauce: to taste
