Taco pizzas with avocado slaw

1. Set oven to 220°C.
Chop 1/2 red onion and add to a frypan with 1/2 tbsp oil. Cook over medium heat for 2-3 minutes, or until softened. Add mince, increase temperature to high and cook for 5-6 minutes, or until browned.

2. Add crushed garlic, 1-2 tsp paprika and 1-2 tsp cumin to mince and season with salt and pepper to taste. Slice peppers and remaining red onion. Remove corn kernels from cob and grate cheese.

3. Spread salsa over pizza bases and top with cheddar cheese. Scatter over mince and remaining prepared vegetables. Bake for 8-10 minutes in the oven.

4. Mash avocado with 1 tbsp vinegar and 2 tbsp olive oil. Use a fork to mash or a stick mixer to blend if your prefer.

5. Toss coleslaw mix with avocado dressing to combine, season to taste with salt and pepper.

6. Serve pizzas with avocado slaw.

Notes:
We used 1 1/2 tsp of smoked paprika and cumin for the mince but use to taste, alternatively use a taco spice blend.

Gluten friendly option - pizza bases are replaced with GF pizza bases.

red onion 1
beef mince 400g
garlic 1 clove
roasted peppers 1/2 jar *
corn cob 1
cheddar cheese 1 block (150g)
tomato salsa 1 jar
spelt pizza bases 4-pack
avocado 1
coleslaw mix 1 bag (400g)

From your pantry:
olive + oil (for cooking), salt, pepper, smoked paprika, ground cumin, white wine vinegar