HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Beef Tacos
Tandoori Beef Tacos

Tandoori Beef Tacos

with Garlic & Mint Yoghurt

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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.

Tags:SpicyUnder 650kcal

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Preparation Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


2 clove


1 bunch


1 packet

Greek-style yoghurt


1 packet

beef strips

1 tub

tandoori paste

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

20 g



⅓ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2714 kJ
Fat23.2 g
of which saturates8.3 g
Carbohydrate55.2 g
of which sugars14.7 g
Dietary Fibre0 g
Protein48.9 g
Cholesterol0 mg
Sodium1144 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.