TACO

Ingredients 

For the taco bar:

4 thin slices roast beef (about 85g)

4 (20cm) soft flour tortillas

35g shredded cheddar or monterey jack

60g quickie guacamole, recipe follows, or store-bought fresh guacamole

65g speedy salsa, recipe follows, or store-bought fresh salsa

2 tbsps sour cream or plain yoghurt, optional

Mini bottle hot sauce

Multi-compartment lunch box

For the speedy salsa:

2 ripe tomatoes (about 450g), halved

¼ small red onion or white, halved

1 to 2 tbsps extra-virgin olive oil

Salt

25g chopped fresh coriander leaves or fresh mint leaves, optional

For the quickie guacamole:

1 ripe hass avocado, halved and seeded

1 lime, halved

½ tsp salt

50g diced tomatoes, mango, or quartered seedless grapes, optional

Method

Take-to-school taco bar

Fold 1 slice roast beef inside each of 2 soft tortillas and sprinkle with cheese. Pack in the biggest compartment of the lunch box. Pack other compartments with guacamole, salsa, sour cream and other favorite toppings. Seal and send off to school.


For the speedy salsa:
1)Grate tomatoes on the largest holes of a box grater into a bowl all the way down to the skins. Discard the skins. Grate the onion into the tomato. Stir in olive oil. Season with salt, to taste.


2) Serve with coriander leaves on the side, or stirred in, if desired.


For the quickie guacamole:
1) Scoop the flesh from the shell with a spoon into a medium bowl. Squeeze the lime juice over the avocado and stir to coat evenly. Add the salt. Use a fork to stir and mash into a chunky guacamole. Stir in tomatoes or fruit, if desired.