Stacked beef tor­tillas with av­o­cado salad

serves 4| prep 15 mins | cook­ing 5 mins - - COOK IT NOW! -

450g pkt beef sch­nitzel steak 40g pkt bur­rito spice mix Ex­tra-light olive oil cook­ing spray 4 light tor­tillas 12 ⁄ small ice­berg let­tuce, thinly shred­ded 300g jar mild salsa

av­o­cado salad

1 av­o­cado, sliced 2 Le­banese cu­cum­bers, halved length­ways, thinly di­ag­o­nally sliced 1 cup small fresh co­rian­der sprigs Juice of 1 lemon

1 Pre­heat a large char­grill pan over medium-high heat. 2 Make the av­o­cado salad by gen­tly toss­ing all the in­gre­di­ents to­gether un­til well com­bined. Sea­son to taste. 3 Sprin­kle the steak with the spice mix on both sides to coat evenly, then spray lightly with oil. Char­grill for 1 minute each side or un­til just cooked and golden. Slice into 8 pieces, then trans­fer to a plate and cover loosely with foil to keep warm. 4 Spray the tor­tillas lightly with oil on both sides. Char­grill, in 2 batches, for 5 sec­onds each side or un­til heated and golden. Trans­fer to serv­ing plates. 5 Top the tor­tillas evenly with the let­tuce, steak, salsa and av­o­cado salad. Serve.


ex­tra 14 ⁄ av­o­cado = 50 Cals 1 ex­tra tor­tilla = 100 Cals 14 cup sour cream = 150 Cals 50g ched­dar, grated = 200 Cals

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