Already planning tonight’s dinner? Feel inspired by this delicious, healthy taco recipe from the DAA

Serves 4 (makes 8)

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  • 1 Lebanese cucumber, diced
  • 1 avocado, flesh scooped out and diced
  • 3 spring onions, sliced finely on an angle
  • Juice of a lime
  • Salt, to taste
  • 1 tablespoon canola oil
  • 4 Portobello mushrooms, sliced thinly
  • 2 cobs corn, kernels sliced off
  • 8 wholemeal tortillas
  • Fresh coriander leaves, to serve

Beef chilli

  • 1 1/2 tablespoon canola oil
  • 500g lean beef mince
  • 2 long red chillis, sliced
  • 1 red onion, diced
  • 2 medium red capsicum, deseeded, diced
  • 4 cloves garlic, peeled, finely sliced
  • 3 teaspoons paprika
  • 2 x 400g can chopped tomatoes


  1. First, make the beef chilli. Heat canola oil in a large pan over medium-high heat.
  2. Add beef mince and allow it to brown without stirring too often. Once beef has browned, add the chilli, onion, capsicum and garlic.
  3. Stir until onion becomes translucent. Stir in paprika and tomatoes. Cook for 10–15 minutes or until sauce has thickened and slightly darkened in colour.
  4. Combine cucumber, avocado, spring onions, lime juice and a pinch of salt in a bowl. Set aside to serve.
  5. Heat a frying pan over high heat with the canola oil. Add mushrooms and cook, turning only once or twice, until golden on both sides. Add corn kernels, stir and cook for a further minute before removing from heat.
  6. Spoon some of the beef chilli over the tortillas, top with mushroom and corn mixture, avocado salsa and coriander leaves. Serve immediately.