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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