Fri-yay Tacos With Zucchini Tortillas
At the end of the working week, it’s nice to celebrate with a fun (but simple!) meal. Add plenty of vegetables – such as diced capsicum and tomato, or grilled corn – to round out this winning dish. And if you like to live it up, serve with a glass of tequila, lime, and soda.
Fri-yay Tacos And Zucchini Tortillas
Prep: 55 mins.
- 2 tablespoons extra virgin olive oil
- 1 red onion, diced
- 4 garlic cloves, crushed
- 800 g beef rump or scotch fillet, diced into 3 cm pieces
- 1/2 cup tomato paste
- 3 teaspoons smoked paprika (or Mexican spice mix) sea salt and freshly ground black pepper chili flakes, to taste
- 1 cup grated cheddar coriander leaves and chopped cos (romaine)lettuce, to serve
- 2 large zucchini (about 300 g), grated
- 1/2 cup grated parmesan
- 2/3 cup almond meal
- 2 eggs, lightly beaten
- 1/2 teaspoon sea salt
- Preheat the oven to 200°C (180°C fan-forced). Line two large baking trays with baking paper.
- To make the tortillas, mix together all the ingredients in a bowl. Using an ice-cream scoop, scoop out 12 even portions and place on the prepared trays.
- Flatten them out into 8 cm circles. Bake for 20–25 minutes or until golden and cooked through.
- Meanwhile, heat the olive oil in a frying pan over medium heat, add the onion and cook for 5 minutes until softened and lightly golden. Add the garlic and cook, stirring, for 2–3 minutes.
- Remove the onion and garlic from the pan and set aside.
- Increase the heat to high and, working in batches, cook the beef for 2–3 minutes until browned.
- Return the onion and garlic to the pan. Add the tomato paste, paprika, and 3 tablespoons water and simmer, stirring, for 5 minutes or until the beef is cooked to your liking. Season generously with salt, pepper, and chili flakes.
- Serve the beef and tortillas with cheddar, coriander, and lettuce.
Taken From Eat Drink & Shrink Book
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