Mexican sharing platter

Mexican sharing platter

Let the kids dive in and have fun building these tasty home-made tacos.

By , 21 September 2015
Mexican sharing platter
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.95 per serving
Nutritional Info
Each 421g serving contains
  • Fat high
    32.1g
    46%
  • Saturates high
    6.3g
    32%
  • Sugars low
    10.4g
    12%
  • Salt med
    1.5g
    24%
  • Energy 2399KJ 573KCAL
    29%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 570kJ/136kcal.
Ingredients
  • 1 red pepper
  • 1 yellow pepper
  • 1 tbsp sunflower oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 2 ripe avocados
  • 1 red chilli, de-seeded and finely chopped
  • 1 tbsp lime juice
  • 200g cherry tomatoes, quartered
  • 1/2 small red onion, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 156g pack of Old El Paso Taco Shells
  • 435g pouch of Old El Paso Refried Beans
  • 150ml pot Asda Reduced Fat Soured Cream
  • 1 lime
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Toss the peppers in the oil, garlic powder and spices.

  • Put the peppers on the baking tray, skin side up. Roast in the oven for 25 minutes. Remove skins, put in a bowl and set aside.

  • Halve, stone and peel the avocados and cut into small cubes. Mix with the chilli and lime juice. Put in another serving bowl.

  • Mix the cherry tomatoes with the red onion and coriander and put into a bowl. Arrange the taco shells on a baking tray and heat in the oven for 5 minutes.

  • Cut the top off the pouch of refried beans. Microwave it on high for 1 and 1/2 minutes or heat in a pan with 3 tbsp water, stirring often. Place in another serving bowl.

  • Put the bowls of peppers, avocados, tomatoes and refried beans on the table with the warm taco shells alongside the soured cream.