The ultimate in one-handed summertime food! These tacos, with rich spiced beef mince, parsley-yoghurt and Cheddar are best enjoyed sans plate and cutlery, and with a sprinkling of sunshine. Enjoy!
long red chilli
taco spice blend(May be presentGluten)
mini flour tortillas(ContainsGluten)
white wine vinegar
Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain its nutrients. Peel and crush the garlic. Pick and finely chop the parsley leaves (reserve a few leaves for garnish). Finely chop the cos lettuce leaves. Grate the Cheddar cheese. Finely slice the long red chilli (if using).
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until just browned. Add the carrot and cook for 2 minutes, or until slightly softened. Add the garlic and taco spice blend and cook for 1 minute, or until fragrant.
Add the tomato paste and water (check ingredients list for the amount) to the beef mince and crumble in the beef stock cube. Stir to dissolve the stock cube and simmer for 2 minutes, or until thickened. Reduce the heat to low. Season to taste with a pinch of salt and pepper and cover to keep warm until ready to serve.
In a medium bowl, combine the parsley, Greek yoghurt and a dash of water (1 tbs for 2 people/ 2 tbs for 4 people). Season to taste with a pinch of salt and pepper and mix well.
In a second medium bowl, combine the white wine vinegar, honey and olive oil (2 tsp for 2 people/ 1 tbs for 4 people). Add 1/2 of the cos lettuce and toss to coat. TIP: Add the lettuce to the dressing just before serving to avoid soggy leaves.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Fill the tortillas with the undressed cos lettuce, the Tex-Mex beef, Cheddar cheese and a drizzle of parsley yoghurt. Divide the tacos between plates and garnish with the reserved parsley leaves and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli. Serve the lettuce salad on the side.