This salsa butter is a game-changer for your Taco Tuesday. Whack it on-top of some meatballs, lettuce, cherry toms and avocado and you’ll be on your way to the best taco of your life.
Difficulty – Easy
Prep time – 30 minutes
Cook time – 8-10 minutes
Serves – 10 tacos
Ingredients
Meatballs:
500g beef mince
½ small onion, finely chopped
1 egg
1 garlic clove, crushed
2 tbsp tomato salsa
2 tbsp stock
¼ cup fresh breadcrumbs
2 tsp cumin
¼ tsp chilli flakes
1 tsp fresh organum, chopped
Salt and pepper
1 tbsp oil
2 tsp Westgold Salted Butter
10 bamboo skewers
Salsa butter:
¾ cup tomato salsa, slightly warm
3 tbsp Westgold Salted Butter, melted
To serve:
10 cos lettuce leaves
½ cup coriander leaves
20 cherry tomatoes, halved
1 large avocado, diced
10 tacos
Lime wedges to serve
Method
To make the meatballs:
Place all the ingredients into a bowl except the butter and oil and mix until well combined. Wet your fingers and roll the mixture into 30 meatballs and skewer them in threes.
Heat a large frypan and add the oil and butter. Saute the meatballs for 4-5 minutes on each side until just cooked through. Remove from the pan and place on a paper towel. Keep warm.
Salsa butter:
Place butter and salsa into a tall jar and blend together using a stick blender until smooth. Leave at room temperature until ready to serve.
To finish tacos:
Spread the inside of the tacos with the salsa butter.
Place a lettuce leaf on top of the salsa butter and top with the meatballs. Sprinkle over the cherry tomatoes, avocado and coriander leaves.
Top with salsa butter, and place on a serving platter with lime wedges on the side. Serve immediately.
Original recipe sourced from: Westgold
