Tacants
A cross between a Mexican taco and a French croissant!
- 4 large croissants
- 1 tbsp extra virgin or sunflower oil
- 250g lean minced beef
- 1 small onion, peeled and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp hot chilli powder (optional)
- 2 tbsp tomato puree
- 3 tbsp cold water
- small bunch fresh coriander, leaves finely chopped (you’ll need 3 heaped tablespoons of chopped coriander)
- 1/6 small iceburg lettuce, shredded
- 25g mature cheddar cheese, coarsely grated
- 1 large, ripe tomato, roughly diced
- ½ small avocado, halved, stoned peeled and sliced
- ½ a lime
- 4 tbsp soured cream or crème fraiche
- flaked sea salt
- ground black pepper
Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
STEPS
MAKES 4
Preheat the oven to 200C/fan oven 180C/Gas 6. Get all the ingredients for the filling prepared and ready to use. Place the croissants on a baking tray and ask an adult to help carefully cut through the top of each one – you will need a serrated bread knife for this. Open out as much as you can and bake for 10 minutes, or until quite crisp.
While the croissant is heating, pour the oil in a large, non-stick frying pan and gently fry the minced beef and chopped onion for 5 minutes, stirring to break up the meat. Add the spices, season with a pinch of salt and lots of ground black pepper and cook for a few seconds more.
Add the tomato puree and cook with the spiced mince for 20-30 seconds, stirring constantly. Add the water, stir well to moisten the mince. Remove the pan from the heat and stir in the freshly chopped coriander.
Carefully transfer the croissants to a board or serving platter using tongs or a spatula. Fill each one with a little shredded lettuce then top with the minced beef, grated cheese, tomato and avocado. Squeeze over the lime juice, top with soured cream and fresh coriander and serve.