Our recipe for tacos is bursting with flavour, and can be made with either, chicken, beef or pork. Be sure to top with lots of sour cream and salsa.
How to Cook
Preheat the oven to 180°C.
Heat the oil in a frying pan. Add the chicken, beef or pork mince and cook over high heat for 5 minutes or until the mince is golden brown. Mash with a fork while browning to break up the mince. Add the onion and Gregg's Crushed Garlic to the pan and cook over medium heat for a further 2 to 3 minutes.
Add the Gregg's Ground Cumin, Gregg's Ground Coriander, Gregg's Ground Paprika and Gregg's Chilli Seasoning. Season with freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns then add the tomatoes and Gregg's Tomato Paste. Simmer for 10 minutes or until the sauce reduces and thickens.
Meanwhile, place the taco shells onto a baking tray. Heat in the preheated oven for 5 minutes, or until they are warm.
Serve the taco shells with the chicken mince mixture, cheese, lettuce and tomatoes. Top with salsa and sour cream.
1 Tbsp olive oil
500g beef, chicken or pork mince
1 onion, finely chopped
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Paprika
½ tsp Gregg's Chilli Seasoning
1 tsp Gregg's Crushed Garlic
Gregg's Natural Sea Salt, freshly ground, to season
Gregg's Whole Black Peppercorns, freshly ground, to season
400g can chopped tomatoes
2 Tbsp Gregg's Tomato Paste
8 jumbo taco shells
1 ½ cups grated cheese
1 iceberg lettuce, shredded
3 medium tomatoes, chopped
Mexican salsa for serving
Moroccan Chicken Pies
Nothing beats a home made chicken pie, especially with the warm & aromatic spices in our Gregg's...
Simple Chicken Tagine
A traditional Moroccan dish perfect for that mid week dinner or taking to a pot luck dinner.
Peri Peri chicken with Pineapple Salsa
Perfectly matched flavours with peri peri chicken and a juicy pineapple salsa, a crowd pleaser.