Ingredients
- 6 taco shells
- 1 tablespoon oil
- 250 g ground beef beef mince
- 1 teaspoon minced garlic
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon red chilly powder or paprika
- A pinch of ground black pepper
- ½ cup roughly chopped onion
- ½ cup roughly chopped tomatoes
- ½ teaspoon lemon juice
- ¼ cup natural yogurt lightly whisked
- Few coriander leaves
- Salt to taste
Instructions
- Preheat oven to 180ºC (160ºC fan forced).
- Heat oil in a pan over medium-high heat. Add beef mince. Cook, stirring, 6-7 minutes, or until browned. Reduce heat to low, and add minced garlic. Saute for a minute. Add ground turmeric, ground coriander, garam masala, ground cumin, ground black pepper and enough salt. Saute, stirring, for another 1-2 minutes. Remove from heat. Set aside.
- To make salad, combine together onion, tomatoes and lemon juice in a medium bowl. Season with salt and ground black pepper. Set aside.
- Meanwhile, heat tacos in the oven following the packet directions. Divide beef mince evenly between the taco shells. Top with salad, yogurt and coriander leaves. Serve immediately.
Notes
You can use naan or any other Indian flatbread instead of corn taco shells in this recipe
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 12g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 187mg | Fiber: 2g | Sugar: 2g