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

Serves: 4
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


  1. Preheat the oven to 200°C (180°C fan-forced). Line two large baking trays with baking paper.
  2.  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.
  3.  Flatten them out into 8 cm circles. Bake for 20–25 minutes or until golden and cooked through.
  4.  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.
  5. Remove the onion and garlic from the pan and set aside.
  6.  Increase the heat to high and, working in batches, cook the beef for 2–3 minutes until browned.
  7.  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.
  8.  Serve the beef and tortillas with cheddar, coriander, and lettuce.
Taken From Eat Drink & Shrink Book 
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