Terms Of ServicePrivacy Policy

Powered by Jupiter

POTATO-CRUST BEEF TACOS | Crystal Enns

POTATO-CRUST BEEF TACOS

POTATO-CRUST BEEF TACOS

25 mins prepServes 2

Inspired by a popular trend, these potato-crust beef tacos are surprisingly good and made gut-friendly. The recipe features thinly sliced potato shells baked with spiced minced beef and Parmesan, topped with a fresh avocado salsa, hummus, and red cabbage. Made with locally sourced, hormone-free, ethically raised beef, these tacos are gluten-free and boast about 15g protein per taco. Perfect for a healthy and wholesome taco night.

2 servings

What you need

mince beef

4 ⅗ oz mince beef

garlic

½ tsp garlic

paprika

½ tsp paprika

dried parsley

½ tsp dried parsley

tomato paste

½ tsp tomato paste

olive oil

½ tbsp olive oil

egg yolk

potato

parmesan

salt & pepper

1 salt & pepper

avocado

cherry tomato

1 cherry tomato

cucumber

serrano pepper

½ serrano pepper

fresh coriander

1 fresh coriander

lemon juice

½ tbsp lemon juice

salt

1 pinch salt

hummus

red cabbage

Checkout experience

Shop ingredients

Instructions

Mix beef with spices, tomato paste and olive oil. Spread the mixture into thin circles on a lined tray. Brush the beef circles with beaten egg yolk. Layer potato slices on top of the beef, then sprinkle with Parmesan. Bake at 180C / 350F for 20 minutes until golden. While the tacos bake, prepare the avocado salsa by combining diced avocado, chopped cherry tomatoes, diced cucumber, minced serrano, fresh coriander, lemon juice, and a pinch of salt. Once baked, flip the potato-crust beef shells, spread hummus, then top with the avocado salsa and thinly sliced red cabbage.

View original recipe

More recipes

Gluten-Free Zucchini Muffins with Cinnamon Streusel

GROUND CHICKEN RICE BOWL

Roasted Chickpea Edamame Slaw

Black Bean Corn Salsa

Homemade Breakfast Bowl with Granola, Berry Preserve, and Coffee Yogurt

TORTILLA EGG BAKE

Tropical Spring Breakfast Bowl