Tex-Mex and Indian cuisine come together in this beautifully flavoured dish from our limited edition “Street Food“ recipes. We’ve used classic Indian spices in this dish to bring a fresh twist on a classic Mexican favourite. The spiced beef keema filling works brilliantly with the fresh zingy tomato salsa and is served with our take on a Mumbai Aloo (a traditional Indian side dish containing potato) and crispy roasted cauliflower. Make this a total crowd pleaser by serving everything in the middle of the table and getting everyone to build their own!
Always refer to the product label for the most accurate ingredient and allergen information.
North Indian Style Curry Powder
Beef Stock Powder
Red Bullet Chilli
Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel). Pop into a large saucepan of water with a pinch of salt and half the turmeric. Bring to the boil, then reduce the heat and simmer until the potatoes are cooked through, 12-15 mins. Meanwhile, heat a splash of oil in a large frying pan over medium heat. When hot, add the minced beef and cook until browned, 5-6 mins. Break it up with a wooden spoon as it cooks.
Pop the cauliflowerflorets onto a baking tray and drizzle with oil. Season with salt and sprinkle on the remaining turmeric and half the nigella seeds. Toss to coat and roast on the top shelf of your oven until crisp and golden, 15-20 mins. Meanwhile, halve peel and chop the red onion into small pieces, add to the minced beef. Peel and grate the garlic (or use a garlic press). Add this to the beef, along with the curry powder and tomato purée.
Stir well and cook for a 1 minute before adding the stock powder and the water (see ingredients for amount). Bring to a simmer then allow to bubble away gently until the stock has reduced by half, 8-10 mins. IMPORTANT: The beef is cooked when it is no longer pink in the middle.
Meanwhile, chop the tomatoes into small chunks and pop into a bowl. Zest the lime and add half to the tomatoes along with a pinch of salt and a drizzle of olive oil (this is your salsa). Chop the lime into wedges. Halve the chilli lengthways, deseed then finely chop. Trim the spring onion and thinly slice. Roughly chop the coriander (stalks and all). Mix the remaining lime zest into the Greek yoghurt. Garnishes done!
When the potatoes are cooked, drain in a colander. Add the potatoes to the beef when it is ready. Warm through if necessary and season with salt and pepper to taste. Stir through half the coriander. Spread the tacos out on a shelf in the oven and leave to warm for a minute or so and get ready to serve!
Lay out three tacos on each person's plate. Spoon the beef keema down the middle and top with a few pieces of roasted cauliflower. Spoon the tomato salsa on top then finish each taco with dollops of zesty yoghurt and mango chutney. Finish with a sprinkling of chilli, remaining nigella seeds and coriander and some spring onion. Serve the lime wedges alongside for squeezing over. Dig in and don't be afraid of getting messy! Enjoy!