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Beef tacos with Mexican pickled vegetables

Serves   1
Prep time: 15 mins
Cooking time: 15 mins

This recipe is easy to eat and quick to make. Tasty prime beef mince served in a soft taco shell is perfect with creamy avocado and pickled vegetables. Add some chili to the vegetable mix for a bite.





  • 500 g prime beef mince
  • 370 g OEP Soft Taco Kit, Crispy Chicken
  • ½ 500 g Greater Good Mini Carrots
  • 1 bunch radishes, ends cut off
  • ½ telegraph cucumber
  • 2 spring onions
  • 1-2 avocados
  • Spring Salad Mix or shredded lettuce
  • ALSO NEED: olive oil, salt, pepper, vinegar (malt or cider)


  1. Either by hand or in a kitchen whizz very finely dice the carrot, radish and cucumber.
  2. Finely chop the spring onion by hand and add to the other vegetables in a bowl.
  3. Combine with ½ c vinegar, ¼ c water, 1 tsp salt, 1 tsp sugar, pepper.
  4. Pour the dressing over the vegetables and leave to marinate.
  5. Mix the mince with the chilli sauce from the taco packet.
  6. Shape the mince into 10 sausage shapes and flatten.
  7. Cover each patty in the crumb mix from the taco packet.
  8. Heat a little oil in a pan on medium high.
  9. Fry the mince patties until cooked, turning only once.
  10. Keep a watch they don’t burn.
  11. When the patties are ready remove from the heat.
  12. Mash the avocado with ½ tsp of the vegetable marinade.
  13. Lay out the tacos and add some salad mix or lettuce.
  14. Place on the mince patty and lastly top with some drained pickled vegetables and mashed avocado.



  • You can make more of the vegetables and store in the fridge for a week.
  • Add to all sorts of salads.
  • Add some heat to the vegetables with 1 tsp of chilli or hot paprika.
  • You can include cauliflower, celery, onions or peppers in the marinated vegetables.