Name: Texi-mexi pizzas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 4 lamb fillets (400g); Avocado salsa; 1 trimmed corn cob (250g; 1 small avocado (200g), chopped coarsely; 125 gram cherry tomatoes, quartered; 1 green onion, sliced thinly; 1/4 cup each coarsely chopped fresh mint and coriander; 1 tablespoon lime juice; 4 large flour tortillas (450g); 1 1/4 cup (150g) coarsely grated cheddar cheese; 3/4 cup (180g) light sour cream

Texi-mexi pizzas

These fun bite size, Texi-mexi pizzas are great for kids to get a taste of Mexico or delicious nibbles for Mexican themed parties!

Skip to Recipe

Makes 24

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

4 lamb fillets (400g)

Avocado salsa

1 trimmed corn cob (250g

1 small avocado (200g), chopped coarsely

125 gram cherry tomatoes, quartered

1 green onion, sliced thinly

1/4 cup each coarsely chopped fresh mint and coriander

1 tablespoon lime juice

4 large flour tortillas (450g)

1 1/4 cup (150g) coarsely grated cheddar cheese

3/4 cup (180g) light sour cream

Method

1.Combine oil and spices in a medium bowl; add lamb, turn to coat. Cover; refrigerate until ready to cook.

2.Cook corn on a heated oiled grill plate (or grill or barbecue), until browned lightly and tender. Remove from heat; when cool enough to handle remove kernels from cob.

3.Cook lamb on a heated oiled grill plate until browned and cooked as desired. Cover lamb; stand 5 minutes then slice thinly.

4.Meanwhile, to make avocado salsa, combine corn, avocado, tomato, onion, herbs and juice in a medium bowl; season to taste.

5.Cut 24 x 9cm rounds from tortillas.

6.Cook tortilla rounds on the heated grill plate for 1 minute; turn tortillas, sprinkle with cheese. Cook 1 minute or until cheese melts

7.Serve pizzas topped with lamb, avocado salsa and sour cream.

Marinade the meat and make the avocado salsa ahead of time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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