Chilli Beef Tacos

Colourful and vibrant, these tacos are filled with lots of fresh flavours and a hint of spice!

This recipe uses 150g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 2 portions
Suitable for home freezing


  • For the tacos:
  • 150g Juvela Gluten-Free Mix/Fibre Mix
  • ¼ tsp salt
  • Approx. 150ml water
  • Filling - per 2 tacos:
  • 1 tsp rapeseed oil
  • 1 garlic clove, peeled and crushed
  • ½ red onion, finely diced
  • 150g lean steak mince
  • ½ tin black beans, drained and rinsed
  • 1tbsp tomato puree
  • ½ red chilli, deseeded and finely chopped
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • Zest and juice of ½ a lime
  • Method

    1. To make the tacos, place the Mix and salt in a bowl and add sufficient water to form a soft but not sticky dough.
    2. Knead the dough until smooth on a surface lightly dusted with Mix. Divide the dough into 6 equal pieces, shape each piece into a round, and roll out as thinly as possible.
    3. Dust off any excess Mix and cook in a heavy-based frying pan for about one minute each side. Layer cooked tacos in a polythene bag to retain softness.
    4. To make the filling, heat the oil in a large frying pan, and gently fry the onion and garlic until soft.
    5. Add the mince and cook for a few minutes until browned.
    6. Stir in the beans, tomato puree, chilli, paprika, cumin and lime zest and juice and cook over a medium heat for 10 minutes.
    7. Spoon filling into tacos, sprinkle with pomegranate seeds and fresh coriander, and fold to eat.