This is one of those recipes that is so tasty that you’ll need to make extra as everyone will want seconds. You can make a meaty and a veggie version and I encourage you to play with the spice combos to find your personal, perfect taco. If you want to keep it super simple, just buy a readymade taco spice mix in a packet and use that instead.
Taco Filling (makes about 6 tacos):
500g mince (beef, pork, turkey, quorn or TVP)
1 medium white onion chopped in to small pieces
2 cloves of garlic finely chopped (or use garlic puree from tube.)
2 tbsps tomato puree
2 tbsps smoked paprika
2-3 tbsps soya sauce
2-3 tbsps maple syrup
1 packet of small tortilla wraps
1 gem lettuce
small bowl of mayonnaise
small block of mature cheddar cheese (grated)
To Cook the Meat:
BUT WAIT… before you start cooking the meat, make the Lime Mayo by adding the juice of half the lime to the mayonnaise in the bowl and add salt and pepper to taste.
fry the mince in a large frying pan and drain off the fat if necessary
add the chopped onion and garlic and fry for another 2-3 minutes
add the smoked paprika (or half a packet of taco mix if you are using that) and let it cook for 1 minute to release the spices
add the tomato paste, soy sauce and maple syrup and stir through to evenly coat the meat and caramelize a little
add salt and pepper to taste
The Grand Assembling:
take a tortilla and lie it flat on a plate
smear the tortilla with some lime mayo
lie a lettuce leave on the tortilla to make a little ‘boat’
fill the lettuce boat with your spicy meat
squeeze a little lime juice on to the meat
top with grated cheddar cheese
wrap ‘n’ roll and enjoy!
If you like your tacos with a bit of a kick, add 1/2 tsp of cayenne pepper to the meat at the same time as the smoked paprika
If you have some lettuce left over, chop it up and add some chopped pineapple (from a tin) and a sprinkle of cayenne pepper. You can add this to your taco as well or have as a side dish.
Camp Quirky – Yay!
I’ll be cooking this recipe at Camp Quirky from 10th May to 13th May. Come and say hello if you are there!
Here is a recipe from Judy Kim where you pan-fry some of the ready-made stuffed pasta parcels (like ravioli) that you can buy really cheaply in the supermarkets. These pasta packets store really well so are a great standby to keep in the campervan. Enjoy…
Well, it looks like I have subscribed twice to Campervan magazine this year (senility is a terrible thing!). So I now have the spring edition to give away as the prize in my new competition – ‘What is the best camping accessory that you have found?’. Just let me know in a comment or by email and I’ll post the magazine to the winner. Intrigued to see what you come up with…
You can email your answer to firstname.lastname@example.org
I have to confess that, after learning about Bannock Bread from the winner of my campervan recipe competition, I am now a little bit obsessed with it and finding out all the ways you can make this simple but tasty, frying pan bread.
Here is the winning recipe from my campervan recipe competition – it’s Bannock Bread.
I have to admit I hadn’t heard of it before but, apparently, Bannock is a simple, flat loaf of bread that can be cooked in a pan and bakes up with a texture similar to a scone or biscuit, with a fluffy center that is slightly crumbly. It is wonderful for breakfast spread with some jam or served with a main meal alongside your stew or main dish.
Sea bass is one of my favourite fish but it is quite expensive so we don’t have it often. However, I found some on the reduced section in my local supermarket so I jumped on it and brought it home for lunch. I decided to cook it up with some smashed potatoes and some ‘silky’ veg: pan-fried vegetables in a creamy sauce. Let me tell you more…