Tex-Mex Meatball Tacos is a traditional American recipe (from Tex-Mex cooking) for a classic dish of spicy beef meatballs used with a tomato-based salsa, cheese, sour cream and avocado as a taco filling. The full recipe is presented here and I hope you enjoy this classic American version of: Tex-Mex Meatball Tacos.
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Here classic Tex-Mex style meatballs are prepared as a taco filling to be topped with soured cream, avocado and salsa.
Ingredients:
400g beef mince
1 egg
35g fajita spice blend
4 large tomatoes, coarsely chopped
small bunch of coriander, coarsely chopped
1 garlic clove, crushed
2 limes (1 juiced, 1 cut into wedges to serve)
2 tbsp olive oil
150ml soured cream
75g grated cheddar or mozzarella
1 avocado
8 taco shells
Method:
For the meatballs, mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you prepare the accompaniments.
Mix together the tomatoes and coriander in a bowl with half the garlic and half the lime juice. Drizzle over 1 tbsp oil then season to taste. Toss to mix and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 minutes, until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 minute until melted, then let everyone help themselves and assemble their own tacos.
