serves: 4 prep: 15 mins Cook: none
2 little gem lettuces, sliced
400g (14oz) can red kidney beans, drained and rinsed
50g (2oz) pitted black olives, sliced
100g (4oz) radishes, sliced
2 sticks celery, sliced
2 ripe avocados
150ml (5fl oz) carton soured cream
2 tbsp pibil paste (or other chilli paste)
Juice of 1 lime
1 pack of taco shells
Handful of coriander, chopped
1. mix together the little gems, kidney beans, olives, radishes, celery and 1 diced avocado in a large bowl.
2. Place the remaining avocado, soured cream, pibil paste and lime juice in a small food processor and blitz until smooth, then season. toss half of this into the salad.
3. Spoon the salad into the taco shells and drizzle the remaining dressing on top. Sprinkle over the coriander and serve.
Per serving: 378 cals, Per serving: 378 cals, 5.5g sugars, 12g fat (1g sat fat)
TOP YOUR TASTY TACOS WITH A HANDFUL OF GRATED CHEDDAR CHEESE OR A FEW SPOONFULS OF TOMATO SALSA