Taco Tuesday Bowls

5 from 1 vote

Taco Tuesday Bowls

Before I started following my own meal plans we were having ‘Taco Tuesday’. Every week.

The boys loved it. And I loved having an excuse to explore the wonderful world of Mexican flavours.

I first made these taco bowls with some leftover pulled pork that was amazing. However I’m just as happy with this simple weeknight option.

Although it does all depend on the quality of your hot sauce.

My favourite is a smoky chipotle that has a bit of sweetness but you could go for tabasco or even sriracha. Just add a little at a time. It’s easy to add more heat but difficult to subtract!

Course Dinner, Lunch
Cuisine Mexican
Keyword bowl, dinner, simple, taco, taco bowls, Tacos
Total Time 15 minutes
Servings 2


  • 450 g 1lb minced (ground) pork, chicken or beef
  • 1 teaspoon to 2 tablespoons hot sauce + extra to serve
  • 2 limes
  • 1 bunch collard greens or kale
  • 1 avocado or sour cream
  • 2 handfuls roast cashews almonds, macadamias or peanuts (optional)


  1. Heat a large frying pan on a high heat. Add a splash of oil and the meat and cook, stirring often until the meat is well browned – about 5 minutes.
  2. Remove meat from heat and gradually season with your hot sauce, 1-2 tablespoons lime juice and some salt. Tasting as you go and adding more of anything as needed.
  3. Finely slice greens or kale and divide between two bowls. Top with the hot meat, avocado / sour cream, lime halves and nuts (if using).

Recipe Video

WINE MATCH: A cold Mexican beer or glass of Riesling.

Variations & Substitutions

different greens – baby spinach or any cooked greens will work. Shredded cabbage or grated zucchini are also lovely.

different protein – feel free to substitute any cooked protein for the meat. Pulled pork or my quick pulled chicken work really well and of course there are always the vegetarian options below!

more veg – add grilled peppers, zucchini, eggplant or cooked mushrooms to the cooked meat. And if you have time and can tolerate it, soften an onion in the pan before browning the meat.

vegetarian – cooked beans, lentils or chickpeas.

dairy-free – use the avocado or this cashew yoghurt.

more substantial (carb lovers) – warm tortillas or corn chips.

more substantial (low carb) – extra nuts, extra meat, sour cream AND avocado.

Low FODMAP – use sour cream instead of the avo. And use peanuts or macadamias.

family-friendly – I just serve plain cooked meat for the boys and then season the meat with the hot sauce after I’ve served up. But you could use tomato ketchup or your favourite BBQ sauce instead.

no lime – lemon juice is the next best thing.

Waste Avoidance Strategy

minced (ground) pork, chicken or beef – freeze it.

hot sauce / nuts – keep them in the pantry.

lime – will keep in a plastic bag in the fridge for months.

collard greens or kale – will keep for a few weeks in a plastic bag in the fridge. Or for longer if cooked as per the recipe. Can be frozen.

avocado – use for another meal. Doesn’t freeze well.

sour cream – keeps for weeks in the fridge.

Prepare Ahead

Yes! Just cook the meat and season as per the recipe but keep everything else separately. Cooked meat will keep in the fridge for 1-2 weeks or can be frozen. The fresh ingredients won’t keep that long and shouldn’t be frozen! To serve, warm meat in a pan with a little oil and possible a splash more lime juice to freshen it up. Then serve as per the recipe.

More Simple Mexican Dinner Ideas

Have fun in the kitchen!

With love,
Jules x

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