Tacos with Beef and Watermelon

Ingredients

• 2 onions
• 2 Garlic cloves
• 600 g lean beef (hip)
• 2 tbsp Rapeseed oil
• 0.5 tsp chili powder
• 3 tsp Tex-Mex spice mix
• 1 tsp smoked paprika powder
• Salt
• 400 g diced tomatoes (canned)
• 5 tbsp lime juice
• 400 ml meat broth
• 2 Bay leaves
• 400 g watermelon flesh
• 2 tbsp Apple cider vinegar
• 1 tsp Honey
• 2 Avocados
• 1 handful cilantro
• 100 g Yogurt (3.5% fat)
• 8 mini whole wheat tortilla sheets

Instructions

1. 1.

   Peel and finely dice onions and garlic. Pat the beef dry and cut into large cubes. Heat oil in a pot, sauté onions and garlic for 2–3 minutes over medium heat. Add beef and brown for 5 minutes.

2. 2.

   Season with chili powder, 2 tsp spice mix, paprika, and salt. Add tomatoes, about 2 tbsp lime juice, and broth. Stir in bay leaves and simmer covered for about 3 hours.

3. 3.

   Meanwhile dice watermelon. Mix with vinegar, honey, and remaining spices; refrigerate for about 1 hour to marinate.

4. 4.

   Halve avocados, remove pits, scoop flesh. Rinse cilantro, pat dry, strip leaves. Blend roughly half of the avocado with yogurt and 1–2 tbsp lime juice until creamy. Season with salt.

5. 5.

   Remove bay leaves from sauce and shred beef. If needed, reduce further for thickness and adjust seasoning. Warm tortillas in a hot pan briefly. Spread avocado cream on each tortilla, top with shredded beef and marinated watermelon cubes. Garnish with cilantro and serve 2 tacos per portion.