300g chestnut mushrooms, diced finely by hand or in a food processor
400g lean beef mince
1 medium brown onion, finely chopped
4 tbsp taco seasoning (make your own with 1 tbsp each of paprika, cumin, oregano, thyme, dried garlic and dried onion)
1 green pepper, deseeded and sliced into strips
Olive oil, to sauté
2 little gem lettuces, outer leaves
For the guacamole
1 avocado, ripe
1 lime, juice and zest
Salt and pepper, to season
For the yoghurt
200g Greek / natural yoghurt
1 green chilli, finely chopped
Handful of coriander leaves, finely chopped
Salt and pepper, to season
Method
Firstly, make up the guacamole by mashing together the avocado, lime zest, lime juice and a generous pinch of salt and pepper. Set aside.
Next, make up the yoghurt by stirring the chilli and coriander into the yoghurt and season well. Set aside.
In a sauté pan, heat some olive oil. Cook the onion and green pepper for a few minutes on a medium high heat, then turn the heat up and add the mince.
After a few minutes when the mince has browned, add the chopped mushrooms. Season well, mix thoroughly and cook until the liquid has evaporated. Add the taco seasoning and cook for 1 more minute.
Lay out lettuce leaves on a large plate. Allow 3 per person. Load up each leaf with the meat and mushroom blend. Serve with a dollop of guacamole, yoghurt and sprinkle with coriander leaves.
