Glorious Spicy Lean Taco Fries


Glorious Spicy Lean Taco Fries, all the flavour of this takeaway favourite without any need to wait until cheat day to indulge in this healthy version. I’ve made this recipe before (it’s here on the blog somewhere but this is an updated improved version) and had made the fries myself with potato rather than sweet potato and you can most certainly make the fries yourself using plain potato or sweet potato but these strong root frozen sweet potato fries are so so handy and I can never get my home-made sweet potato fries that divinely crispy. This recipe serves four and the taco mince mixture freezes well once cooled if you’re doing meal prep, just use 130 g of the frozen fries per serving as required. This is quite spicy well for my taste anyway, if you want it less spicy just dial down the amount of the spices you put in, if you like it hot hot hot use hot chilli powder instead of mild. The macros on this per serving are 479Cal P40 C37 F17 Smartpoints 13

For the Taco Mince Mix:

400g 5% Fat Lean Steak Mince

1 Red Onion Diced

1/2 Red, Yellow & Orange Pepper Diced

1 Tin of Plum Tomatoes

1 tbsp Worcestershire Sauce

1/2 Beef Stock Cube

1 tsp Smoked Paprika

1/2 tsp Ground Cumin

1/2 tsp Mild Chilli Powder

1/2 tsp Garlic Salt

1/2 tsp Black Pepper

1/2 tsp Cayenne Pepper

1 tsp Dried Oregano

1/2 tsp Sweetener


For the Taco Sauce:

3 tbsp Lighter than Light Mayo

3 tbsp Fat Free Glenisk Protein Yoghurt (or other fat free alternative)

2 tbsp 50% Less Sugar Tomato Ketchup

1/4 tsp Cayenne Pepper

1/4 tsp Smoked Paprika
To Serve:

520g Strong Roots Frozen Sweet Potato Fries

80g Grated Reduced Fat Cheddar Cheese

12 Chopped Cherry Tomatoes

Chopped Fresh Chives


Spray a large pot with spray oil & lightly sautée the diced red onion & diced mixed peppers for a few minutes to soften. Add the mince & cook through. Add in all the herbs & spices listed under the taco mince mix above & stir through well. Crumble over the stock cube & add the Worcestershire Sauce. Throw in the tinned tomatoes & chop them through with a sharp knife. Simmer on a low heat for an hour, this produces a lovely glossy thick sauce if you cook it for less time it will be watery. Mix all the Taco Sauce ingredients together well in a bowl until smooth and keep refrigerated until needed. Meanwhile preheat your oven to 200c and cook the sweet potato fries for 20/25 minutes. Divide your taco mince on to 4 plates or bowls & surround it with the sweet potato fries, divide the sauce evenly over the top & add a few chopped cherry tomatoes, chives and the grated cheddar to garnish & enjoy!

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