Description
These Mexican Street Tacos are bold, fresh, and full of flavour. Spiced Eat Curious mince with garlic, cumin, smoked paprika, and chilli is served in soft tortillas and topped with zesty pico de gallo, sour cream, fresh coriander, and a squeeze of lime. Finished with crisp radishes, they’re vibrant, tangy, and satisfying.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM
Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.
Ingredients
For the Pico de Gallo:
2 large tomatoes, diced
1/2 red onion, finely diced
1 jalapeño, seeded and minced
Juice of 2 limes
Fresh coriander, chopped
Salt and black pepper
For the Filling:
150g Eat Curious mince
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp oregano
Salt and black pepper
Juice of 1 lime
To Assemble:
4 small corn or flour tortillas
4 tbsp sour cream or crema
Fresh coriander
Lime wedges
Sliced radishes
Instructions
- Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 40g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 120ml water or stock and stir well to fully submerge. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid but do not squeeze the product.
- Make pico de gallo by combining tomatoes, red onion, jalapeño, lime juice, and coriander. Season with salt and pepper. Set aside.
- Heat olive oil in a pan, add garlic and cook for 30 seconds.
- Add mince, breaking it up. Season with cumin, paprika, chili powder, oregano, salt, and pepper.
- Cook until browned, finish with lime juice.
- Warm tortillas, fill with seasoned mince, top with pico de gallo, crema, fresh coriander, and radishes.
- Serve with lime wedges.
