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🍽️ Crispy Taco Shells with Spicy Ground Meat

1204 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 0.5 green bell pepper
• 2 tbsp oil
• 1 clove of garlic
• 350 g minced meat (mixed)
• 200 g tomato puree (from the package)
• 0.5 tsp dried thyme
• salt
• pepper
• 0.25 tsp cumin
• 0.25 tsp paprika powder
• 0.5 small iceberg lettuce
• 4 firm tomatoes
• 12 taco shells (ready-made product)
• 50 g grated cheddar
• 150 g crème fraîche
• 1 jar medium-hot chili sauce (ready-made product)
• 3 ripe avocados
• 2 limes (juice)
• 2 tomatoes
• 1 onion
• 2 chili peppers
• salt
• 0.5 bunch fresh cilantro
• 250 g crème fraîche

Instructions

1. 1. Preheat the oven to 175 degrees.
2. 2. Peel the onion and wash the bell pepper.
3. 3. Remove the seeds from the bell pepper and dice the onion and bell pepper into small cubes.
4. 4. Heat oil in a pot.
5. 5. Sauté the onion and bell pepper cubes in the hot oil.
6. 6. Peel the garlic and press it directly into the pot.
7. 7. Add the ground meat and brown it.
8. 8. Stir the tomato puree into the meat.
9. 9. Add the spices and stir them in.
10. 10. Let the filling simmer on low heat for about 20 minutes.
11. 11. Wash the lettuce and cut it into thin strips.
12. 12. Wash the tomatoes and halve them.
13. 13. Remove the seeds from the tomato halves and dice the flesh into small cubes.
14. 14. Halve the avocados and remove the pit.
15. 15. Scoop out the flesh of the avocados with a spoon.
16. 16. Place the avocado flesh and lime juice into a blender.
17. 17. Blend the mixture until smooth.
18. 18. Blanch the tomatoes with boiling water and immediately shock them in cold water.
19. 19. Peel the skin off the tomatoes.
20. 20. Remove the seeds from the tomatoes and dice the flesh finely.
21. 21. Peel the onion and dice it finely.
22. 22. Slice the chili peppers lengthwise and remove the seeds.
23. 23. Wash the chili peppers and chop them finely.
24. 24. Mix the diced tomatoes, onion, and chili with the avocado puree.
25. 25. Season the dip with salt.
26. 26. Wash the cilantro and dry it thoroughly.
27. 27. Finely chop the cilantro.
28. 28. Stir the cilantro into the avocado dip.
29. 29. Warm the taco shells in the oven for about 3 minutes.
30. 30. Season the ground meat to your liking.
31. 31. Fill the taco shells with the ground meat.
32. 32. Add the lettuce, tomatoes, and cheese as toppings.
33. 33. Pour the chili sauce into a small bowl.
34. 34. Serve the taco shells together with the avocado dip, crème fraîche, and chili sauce.

Nutrition per serving

• kcal: 1204
• Protein: 36 g · Fett/Fat: 84 g · Carbs: 75 g