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    Chilli tacos with mushroom and corn recipe

    A Mexican feast with a lighter twist, full of protein and veggies.

    Serves: 4


    1 Lebanese cucumber, diced

    1 avocado, flesh scooped out and diced

    3 spring onions, sliced finely on an angle

    Juice of a lime

    Salt, to taste

    1 tablespoon olive oil

    4 Portobello mushrooms, sliced thinly

    2 cobs corn, kernels sliced off (or use around 1 cup of frozen corn kernels)

    8 wholemeal tortillas

    Fresh coriander leaves, to serve


    1 tablespoon olive oil

    300 g lean beef mince (for a vegetarian option, replace with a 400 g can of kidney beans – or for another variation, try mixing half and half)

    1 long red chilli, sliced

    1 red onion, diced

    1 red capsicum, deseeded, diced

    3 cloves garlic, peeled, finely sliced

    2 teaspoons paprika

    400 g can chopped tomatoes


    1. First, make the sauce. Heat olive oil in a large pan over medium-high heat. If making the beef option, add the mince and allow it brown, without stirring too often. Once beef has browned, add the chilli, onion, capsicum and garlic. Stir until onion becomes translucent. Stir in paprika, tomatoes and kidney beans. Cook for 10-15 minutes or until sauce has thickened and slightly darkened in colour.

    2. Combine cucumber, avocado, spring onions, lime juice and a pinch of salt in a bowl. Set aside to serve.

    3. Heat a frying pan over high heat with the olive oil. Add mushrooms and cook, turning only once or twice, until golden on both sides. Add corn kernels, stir and cook for a further minute before removing from heat.

    4. Spoon some of the chilli over the tortillas, top with mushroom and corn mixture, avocado salsa and coriander leaves. Serve immediately.

    Recipe developed by Sprout for Australia’s Healthy Weight Week. For more delicious recipes, download the cookbook, Everyday Healthy: Seasonal, Fresh & Tasty, at healthyweightweek.com.au

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