Lime and Coriander Meatball Tacos with Guacamole and Crispy Onions


Lime and Coriander Meatball Tacos with Guacamole and Crispy Onions

  • 15 minutes
  • 30 minutes
  • 4 serves


4 tbsp olive oil
3 limes
1 green chilli, finely chopped
1/2 head white cabbage, shredded
small bunch coriander, stalks and leaves roughly chopped
3 shallots, sliced into rounds
2 tbsp corn or rice flour
2 avocados
2 tbsp creme fraiche
pinch chill flakes, optional
8 taco shells
395g pack Scan Meatballs
creme fraiche, salsa, lime wedges, lettuce and tomato to serve


In a small bowl, whisk together 2 tbsp of the oil with the juice and zest of 1 lime. Add the green chilli and season generously with salt and pepper.

Place the cabbage and half of the coriander in a large bowl and toss together with the dressing.

Dust the shallots in the corn or rice flour until completely coated. Heat the remaining oil in a pan and fry the onions in batches, cooking over a medium heat until crispy. Drain on some kitchen roll.

Scoop out the avocado flesh and place in a bowl with the juice of 1 lime and a little seasoning. Mash with a fork to make a chunky guacamole, mixing in the creme fraiche and chilli flakes, if using, at the end.

Heat the tacos and meatballs according to packet instructions.

Place all the components on the table and let your family build their own tacos before digging in.

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