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.
Always refer to the product label for the most accurate ingredient and allergen information.
mini flour tortillas(ContainsGluten, SoyMay be presentSoy, Milk)
mixed salad leaves
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.