Tandoori Beef Tacos
with Garlic & Mint Yoghurt
If you're a fan of the classic flavours of tandoori, wait till you try these handheld delights! The rich flavours of the tandoori sauce are perfectly balanced with the crisp and refreshing mint, while cucumber and carrot gives every bite that extra crunch factor.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
cucumber
1 unit
carrot
2 clove
garlic
1 bunch
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
beef strips
1 tub
tandoori paste
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
Slice the cucumber into batons. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the mint.
Heat a large frying pan over a high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add 1/2 the Greek yogurt, 1/2 the mint to the garlic oil mixture and stir to combine. Season to taste.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips until browned and cooked through, 1-2 minutes. Transfer to a plate.
SPICY! The tandoori paste is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and a pinch of salt and pepper and cook, stirring, until softened, 2-3 minutes. Add the tandoori paste and cook until fragrant, 1 minute. Add the brown sugar, butter and water and simmer until slightly thickened, 1-2 minutes. Return the beef strips to the pan and stir until combined, 1 minute. Remove from the heat and stir through the remaining Greek yoghurt.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table. Build your tacos by topping the tortillas with the mixed salad leaves, tandoori beef, cucumber, garlic and mint yoghurt and the remaining mint.