Ham Tacos with Tomato Salsa and Chunky Guacamole- 7th July 2014
Ingredients
  • 400g leftover ham cut into strips
  • 2 heads of baby gem lettuce, shredded
  • 1 lime cut into 4 wedges
  • 4 tablesp. grated cheese
  • 8 taco shells

 

Tomato Salsa

  • 12 cherry tomatoes, cut in half
  • ½ cucumber, cut into small cubes or a mixture of black and green olives, chopped
  • ½ red chilli, deseeded and finely chopped
  • 2 cloves garlic, finely chopped
  • ½ red onion, finely chopped
  • 1 tablesp. coriander leaves, chopped
  • 1 tablesp. olive oil
  • Juice of ½ lime
  • Salt and freshly ground black pepper

 

Chunky Guacamole

  • 2 ripe avocados, peeled and chopped
  • Juice of ½ lime
  • 2 scallions, finely sliced
  • ½ red chilli, deseeded and finely chopped
  • 2 cloves of garlic, chopped
  • 2 tablesp. low fat natural yoghurt
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Ham Tacos with Tomato, Salsa and Chunky Guacamole

This twist on a family favourite is a great recipe for leftover ham.

Serves 4
Cooking time: 15mins
To Cook

To make the Tomato Salsa:  Palace the tomatoes and cucumber in a bowl and toss with the rest of the ingredients. Taste for seasoning

To make the Chunky Guacamole: Then in another bowl mix the avocados, lime juice, scallions, chilli, garlic and yoghurt.  Using a fork roughly mash everything together, season.

Heat the taco shells as per the packet instructions.

Bring everything to the table and let everyone help themselves.

Here's how to cook...
Serving Suggestions

If you don’t have taco shells handy, this also works great in a wrap (perfect for school lunches).

 

Only the Bord Bia Quality Mark ensures food is independently checked so you know it is  produced to Bord Bia’s highest quality standards and where it comes from.

Nutritional Analysis Per Serving

Protein: 35g 

Carbohydrates: 44g 

Fat: 52g 

Iron: 1.31mg 

Energy: 777kcal 

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