Makes: 8 tacos
Ingredients:
8 pieces Made Without Buckwheat Lebanese Bread
500g beef mince
1 Mexican spice sachet (check the label for allergens)
2 large avocados, stone removed and mashed
4 large tomatoes, sliced thinly
1 red onion, peeled and sliced thinly
2 fresh lime, sliced into wedges
Handful of fresh coriander leaves
Store-bought tomato salsa or dressing of your choice
Method:
Preheat an oven to 180 degrees bake.
If you would like your wraps as mini size, place the outside of a small bowl onto each wrap as a guide and cut around it carefully with a sharp knife.
Spray the circle wrap with olive oil and place it onto a baking tray.
Place the baking tray into the oven and cook for 8 minutes / alternatively fry the wraps in the air fryer on their own for around 4 minutes total time at 180 degrees “airfry”.
Remove the tacos from the oven and place them onto a wire rack to cool and crisp up.
Panfry the mince in the Mexican spice for a few minutes or until cooked through. Follow the instructions on the back of the packet if it says to add water.
Assemble your tacos however you wish!
Taco Tuesday - Quick Gluten Free Beef Tacos
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