Make a quick tomato sauce and simply stir in some mixed beans for sustenance and protein. Put it on some warmed tortillas with an avocado salsa and a dollop of lime yoghurt… another great combo discovered!
Bring back Mexican night with these easy and healthy soft tacos filled with smoky beef and a refreshing kale and cucumber salsa. Using minced beef means there’s no slow-cooking involved, while our herb and spice blend, and tangy chipotle in adobo sauce ensure there is still plenty of punchy flavour.
In these tacos we’ve forgone the traditional sliced chicken or grilled beef and used a mix of crisp potato, smoky chorizo and sweet onion instead. Placed in warm tortillas with a cucumber salsa and refreshing yoghurt, all you’ll have to do is wrap and enjoy!
A marinade inspired by Japanese flavours gives a boost to tender beef strips. And then bring them together with a crisp Japanese sesame slaw and some lightly pickled cucumbers to make the perfect fusion taco.
Vietnamese banh mi is characterised by its use of fresh or pickled veggies, herbs such as mint or coriander, and very often, pork. This recipe is a twist on that tradition, using flour tortillas to take tacos to a unique place.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.