Beef tacos, olives, avocado
Ingredients
For
4
personnes
- 8 taco tortillas
- 1 white onion
- Intense-flavoured olive oil
- 300g of minced beef
- 2 tomatoes
- 1/2 green pepper
- 10 cl of tomato purée
- 8 lettuce leaves
- 50g of green olives from France (Nîmes olives PDO, Languedoc Lucques olives PDO, broken olives from the Vallée des Baux de Provence, variety Picholine, Salonenque, etc.)
- 1 avocado
- Sweet chilli
- Ground cumin
- Salt, pepper
- Tabasco (optional)
- Fried onions
Tip
If you’d like to make your own fried onions for these tacos, here’s our recipe: peel 2 large onions and slice them into rings that aren’t too thin. Then separate the rings from the onion slices, keeping them intact. Pour 3 tablespoons of milk into a bowl and mix in a little salt. On a plate, mix 3 heaped tablespoons of flour and a pinch of paprika (or nutmeg, if you prefer). Dip the onion rings in the milk, then coat them in the flour. Next, fry the onions in a frying pan with olive oil heated to the right temperature. Once the onions are golden brown, place them on kitchen paper. They’re ready!
Instructions
- In a frying pan, brown the finely chopped onion in a little full-flavoured olive oil. Add the beef, season with salt, pepper and mild chilli. Cook for 5 minutes.
- Wash the lettuce leaves. Set aside.
- Dice the tomatoes and pepper into small cubes. Add them to the meat, pour over the tomato purée and continue cooking for 5 minutes.
- Remove from the heat, adjust the seasoning and sprinkle generously with cumin and, if desired, a dash of Tabasco. Mix well.
- Peel and dice the avocado into small cubes. Stone the olives and slice them. Fill the tortillas with the mixture. Sprinkle with lettuce, diced avocado, olives and a few fried onions. Serve your tacos straight away – enjoy!
Tip
If you’d like to make your own fried onions for these tacos, here’s our recipe: peel 2 large onions and slice them into rings that aren’t too thin. Then separate the rings from the onion slices, keeping them intact. Pour 3 tablespoons of milk into a bowl and mix in a little salt. On a plate, mix 3 heaped tablespoons of flour and a pinch of paprika (or nutmeg, if you prefer). Dip the onion rings in the milk, then coat them in the flour. Next, fry the onions in a frying pan with olive oil heated to the right temperature. Once the onions are golden brown, place them on kitchen paper. They’re ready!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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