Spiced beef tacos with tomato salsa
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Time to make:
$4.80 per serve
(at time of publication)
Full ingredients list:
8 taco shells
2 carrots, peeled, cut into long thin batons
1 medium onion, diced
2 garlic cloves, crushed
400g lean beef mince
1–2 teaspoons chipotle powder or hot chilli powder
½ cup reduced-fat plain yoghurt
Juice of 1 lime
¼ small red cabbage, shredded
4 radishes, thinly sliced
1 medium tomato, chopped
1 Lebanese cucumber, chopped
½ red onion, chopped
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 120°C. Place taco shells on a baking tray in oven to heat through.
2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Add the carrot and cook until lightly browned. Remove from pan and set aside.
3 Return pan to heat and spray again with oil. Sauté onion and garlic for 2–3 minutes until soft. Add beef and chipotle powder, and stir to break up mince. Cook mixture for about 10 minutes.
4 Mix the yoghurt and the lime juice together. Set aside.
5 Make tomato salsa: Combine all ingredients in a small bowl.
6 Remove the taco shells from oven and assemble the tacos with a layer of cabbage, beef mixture, carrots and radishes. Top tacos with a dollop of lime yoghurt and a spoonful of salsa.
About this recipe
First published: April 2019