Beef Tacos

By Kate Whitaker


Serves 4



Beef tacos:
1 onion, finely sliced
4 garlic cloves, sliced
500g beef mince
1 tsp Cornish Sea Salt Flakes
1 tbsp chipotle paste
2 tsp cumin
1 tsp smoked paprika
2 tbsp tomato paste
1 400g tin chopped tomatoes
300ml fresh beef stock
Tacos, shredded iceberg lettuce,
coriander, soured cream and
grated cheese to serve.

2 ripe avocados – peeled, stones
removed and chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 ripe tomato, chopped
1 teaspoon of Smoked Sea Salt
Freshly ground black pepper
to taste


Beef Tacos


  • Heat the oil in a large sauté pan and gently fry the onions for 10 minutes until golden and soft.
  • Add the garlic and cook for a minute more. Increase the heat and add the beef, cook, breaking up with a spoon, until browned all over.
  • Add the chipotle, spices and tomato puree, and cook for a couple of minutes then add the tinned tomatoes and stock.
  • Season and simmer over a low heat, adding more water if it starts to dry.
  • Mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, Cornish Sea Salt, Smoked Sea Salt and pepper to taste.
  • Serve the beef in tacos with shredded lettuce, guacamole, soured cream, grated cheese and coriander.

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