Okinawa Taco Rice is the most iconic Okinawa dish made from white rice topped with delicious taco mince, lettuce, avocado, and tomato salsa!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 3 cups of cooked rice
- 2 cups of shredded iceberg lettuce *1
- 1/2 avocado
- 1/4 cup of shredded mozzarella cheese *2
- 250 g ground beef beef mince
- 1/2 brown onion
- 1/2 tbs olive oil
- 1 tbs ketchup
- 6 cherry tomatoes
- 1/4 purple onion *3
- 1 tsp lemon juice
- pinch of salt and pepper
For Home made Taco seasoning mix
- 1/2 tbs Mild Mexican Chilli powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried Oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp corn starch
Mix all seasoning ingredients and put it in an airtight container. *4
Mix ketchup, 1 tbsp of taco seasoning and 1/2 cup of water in a mixing bowl and set aside.
Heat a frying pan over high heat and add olive oil and cook the onion.
Add the beef mince to the frying pan to cook.
Once the ground beef is cooked, add taco seasoning mix to the frying pan and stir.
Bring it to simmer and cook for a further 10-12 minutes to reduce the liquid and allow it to thicken.
Turn the heat off and set it aside.
Serve 1/2 of the rice on a plate or a bowl and place the shredded lettuce, avocado, Taco beef and top with salsa and shredded cheese.
*1 Does not have to be ice burg lettuce. I used just salad leaves for update photos.
*2 Mozzarella cheese can be substituted the cheese you have in your fridge. I used tasty cheese.
*3 If you don't have purple onion, can be substituted with brown onion like I did.
*4 It will make about 2-3 tbsp mix. This recipe only requires 1 tbsp of the mix.
Calories: 832kcal | Carbohydrates: 83g | Protein: 33g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 851mg | Potassium: 963mg | Fiber: 6g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 22.7mg | Calcium: 148mg | Iron: 3.8mg