Taco Night !

Taco night has become a little bit of a tradition in our household (as I'm sure it is in others'). There's something fun about a DIY dinner and essentially making your own meal (without doing all the hard work, of course!)

This is my version of a Mexican meal, and I'd like to remind whoever reading that I'm a twenty-two year old Jewish girl from London, so please do not take offence by any lack of authenticity.... The recipe may not come from my Mexican ancestors but I can guarantee you it tastes good!

Sometimes we have soft tacos and beef has been substituted by chicken, but this week Taco Night is in the lower calorie region. The hard shell tacos are 66 calories each, which is pretty amazing, considering how fun and 'un-diety' this meal tastes!

For the chicken:
YOU WILL NEED:

2LB MINCED CHICKEN
1 CHOPPED WHITE ONION
2 TBSP TOMATO PASTE
1/2 JUICE OF LEMON
1/2 JUICE OF LIME
DRIED CHILLI FLAKES
11/2 TSP CHILLI POWDER
OLIVE OIL
SALT AND PEPPER



Heat one tablespoon of olive oil in pan and add the chopped onions.

Saute until soft and slightly transparent.








Add the minced chicken to the pan.

Mix in with onions and continuously mix and break the chicken apart into smaller pieces.







When the chicken has cooked all the way through add the tomato paste and mix in until all of the mince is covered evenly.

Continue to cook on low heat.

Add the lemon and lime juice, salt and pepper, chilli flakes and chilli powder. Mix and continue to cook.

My sister, Simmy and my puppy, Chelsea helping out with dinner!

For the Tomato Salsa:
YOU WILL NEED:

1 PACKET CHERRY TOMATOES
1/2 RED ONION CHOPPED
1 CLOVE CHOPPED GARLIC
1/2 LIME JUICED
1/2 LEMON JUICED
1 SLICE RED CHILLI (CHOPPED UP)
HANDFUL CHOPPED PARSLEY
1 TBSP OLIVE OIL
SALT AND PEPPER



Wash and chop cherry tomatoes into quarters. Add the rest of the ingredients. Set aside in refrigerator while cooking the rest of the meal.













For the Refried Beans:
YOU WILL NEED
1 CLOVE GARLIC CHOPPED
3 THIN SLICES RED CHILLI
1 CAN CANNELLINI BEANS (DRAINED AND RINSED)
OLIVE OIL






Heat a tablespoon of olive oil in a pan.

Saute the garlic and chilli, making sure not to burn them.









Toss cannellini beans in lime juice and a pinch of salt.

Add to the same pan as garlic and chilli.

Allow to cook for 20 minutes or until slightly burnt and crunchy.

For the Avocado and Lime:
YOU WILL NEED:
1 AVOCADO
JUICE FROM 1/2 LEMON
JUICE FROM 1/2 LIME
GARLIC PASTE
CHILLI PASTE
SALT AND PEPPER
1 TBSP OLIVE OIL





Cut avocado into chunks and slightly mash with a fork.

Mix in the rest of the ingredients.







For the Taco Sauce:
YOU WILL NEED:
OLIVE OIL
1 TSP GARLIC PASTE
1 SMALL WHITE ONION FINELY CHOPPED
3/4 TUBE TOMATO PASTE
JUICE FROM 1/2 LEMON
3 TSP SUGAR
1 TSP WORCESTERSHIRE SAUCE
2 1/2 TBSP CHILLI POWDER
SALT AND PEPPER
1 1/2 CUP HOT WATER
Heat one tablespoon of olive oil in a small pot. Add the garlic paste and chopped onions.

Let cook for a few minutes.

Add a pinch of salt to make the onions soften quickly.





Add the tomato paste and the rest of the ingredients (except the water)

Let cook for two minutes and add the water.

Let the mixture cook again for 5 minutes and serve.

Whilst the sauce is cooking, julienne some lettuce and thinly slice some red onion and some spring onion to make a selection of toppings for the tacos!

As you can tell, my family are pretty hectic when it comes to food!