Ham Tacos with Tomato Salsa, Chunky Guacamole and Salad


  • 400g leftover ham cut into strips
  • 2 heads of baby gem lettuce, shredded
  • 1 lime cut into 4 wedges
  • 4 tablesp. grated cheese
  • 8 taco shells


Tomato Salsa

  • 12 cherry tomatoes, cut in half
  • ½ cucumber, cut into small cubes or a mixture of black and green olives, chopped
  • ½ red chilli, deseeded and finely chopped
  • 2 cloves garlic, finely chopped
  • ½ red onion, finely chopped
  • 1 tablesp. coriander leaves, chopped
  • 1 tablesp. olive oil
  • Juice of ½ lime
  • Salt and freshly ground black pepper


Chunky Guacamole

  • 2 ripe avocados, peeled and chopped
  • Juice of ½ lime
  • 2 scallions, finely sliced
  • ½ red chilli, deseeded and finely chopped
  • 2 cloves of garlic, chopped
  • 2 tablesp. low fat natural yoghurt
Watch Neven Maguire preparing this dish here


To make the Tomato Salsa:  Palace the tomatoes and cucumber in a bowl and toss with the rest of the ingredients. Taste for seasoning To make the Chunky Guacamole: Then in another bowl mix the avocados, lime juice, scallions, chilli, garlic and yoghurt.  Using a fork roughly mash everything together, season. Heat the taco shells as per the packet instructions. Bring everything to the table and let everyone help themselves. 

Serving Suggestions

If you don’t have taco shells handy, this also works great in a wrap (perfect for school lunches).