Mediterranean Beef Tacos
with Garlic Yoghurt
There is something so satisfying about bringing together all of these delicious elements for a bit of crafty dinner assemblage. Every mouthful is a kaleidoscope of beef, crisp veggies and garlicky yoghurt. Grab a handful of each colour of the rainbow and start crafting your unique masterpiece!
Always refer to the product label for the most accurate ingredient and allergen information.
4 clove
garlic
1
carrot
1
tomato
1 packet
Greek-style yoghurt
(ContainsMilk)1 packet
beef strips
1 sachet
garlic & herb seasoning
6
mini flour tortillas
(ContainsGluten, SoyMay be present Soy, Milk)1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(ContainsEggMay be present Tree Nuts)Not included in your delivery
Olive Oil
1 tsp
honey
drizzle
white wine vinegar
Finely chop the garlic. Grate the carrot (unpeeled). Cut the tomato into half-moons.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil and 1/2 the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add 1/2 the Greek-style yogurt to the garlic oil and stir to combine. Season to taste and set aside.
In a medium bowl, combine the garlic and herb seasoning, honey, remaining garlic and a drizzle of olive oil. Add the beef strips and toss to combine. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef strips and cook until browned and cooked through, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a plate.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
In a medium bowl, combine the tomato, carrot, mixed salad leaves, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
Take everything to the table. Build your tacos by topping the tortillas with the garlic and herb beef, tomato salad, garlic yoghurt and dill & parsley mayonnaise.