Indian Style Spiced Beef and Pepper Tacos
with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
Calories
:
708 kcalProtein
:
37.2g proteinTotal
:
15 minutesDifficulty
:
Easy High Protein
Allergens:
- Milk
- Mustard
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
Ready in less than 15 minutes, these speedy Indian Style Spiced Beef and Pepper Tacos are full of flavour. Pile your tortillas with spiced beef, baby leaves and mango chutney slaw for a fast fusion supper.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Green Pepper
(May contain traces of: Celery)
240 grams
British Beef Mince
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
120 grams
Sliced Carrot and Cabbage Mix
50 grams
Korma Curry Paste
(Contains: Mustard)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
20 grams
Baby Leaf Mix
Utensils
•Pan
•Bowl
Instructions
1
- Chop the pepper into 1-2cm chunks.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and pepper until browned, 5-6 mins.
- Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Meanwhile, in a bowl, mix together the yoghurt and mango chutney.
- Stir through the coleslaw mix, Season with salt and pepper. Set aside.
- Once the beef has browned, drain the fat. Season with salt and pepper.
- Next, stir in the korma curry paste. Fry, 2 mins, then remove from heat. Add a splash of water if it looks a little thick.
3
- Meanwhile, microwave the tortillas for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just enjoy them cold.
4
- Lay the tortillas on your plates (3 per person).
- Top with the spiced beef, baby leaves and a spoonful of slaw. TIP: Eat your tacos by hand - get stuck in!
