If you like the flavour of a Thai coconut curry, you'll love these creamy and crunchy tacos topped with ripe mango and colourful coleslaw mix. Feel free to use ground chicken, turkey or pork instead of beef, if that's what you prefer.
- Prep time 15 minutes
- Total time 30 minutes
- 1 lb lean ground beef
- 3 tablespoons Thai red curry paste (such as Thai Kitchen)
- 2 tablespoons smooth peanut butter
- 10 small soft corn or flour tortillas
- 1 1/2 cup colourful coleslaw mix
- 1 mango , peeled, pitted and diced
- 1/4 cup packed cilantro leaves , torn
- Chopped peanuts (optional)
- Lime wedges (optional)
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Add curry paste, 2 tbsp water and peanut butter, stirring until combined. Remove from heat.
Spoon beef mixture onto tortillas; top with coleslaw, mango and cilantro. Serve with peanuts and lime wedges (if using).
Tip from The Test Kitchen: Heat the tortillas in a hot dry skillet for 15 seconds per side before filling. When serving a large group, fan the tortillas on a rimless baking sheet and bake in a 400°F oven until warmed, one or two minutes.
Makes 10 tacos.
Nutritional facts Per taco: about
- Fibre 2 g
- Sodium 172 mg
- Sugars 4 g
- Protein 11 g
- Calories 180
- Total fat 9 g
- Potassium 213 mg
- Cholesterol 27 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 9
- Folate 6
- Calcium 3
- Vitamin A 17
- Vitamin C 13