with Mango Yoghurt and Baby Leaf Salad
This Indian Spiced Beef and Pepper Tacos is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens
Utensils
Tags
Green Pepper
1 unit(s)
British Beef Mince
240 grams
Greek Style Natural Yoghurt
75 grams
Mango Chutney
40 grams
Korma Curry Paste
50 grams
Plain Taco Tortillas
6 unit(s)
Baby Leaf Mix
50 grams
- 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.
- Meanwhile, in a bowl, mix together the yoghurt and mango chutney. Set aside.
- Once the beef has browned, drain the fat. Season with salt and pepper.
- Next, stir in the korma style paste.
- Fry, 2 mins, then remove from heat.
- Meanwhile, microwave the tortillas for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just enjoy them cold!
- Lay the tortillas on your plates (3 per person).
- Top with the spiced beef, baby leaves and a drizzle of mango yoghurt. TIP: Eat your tacos by hand - get stuck in!
- Enjoy!
738
kcal
Energy (kcal)
3086
kJ
Energy (kJ)
32.2
g
Fat
13.3
g
of which saturates
73.4
g
Carbohydrate
20.8
g
of which sugars
7.2
g
Dietary Fibre
37.8
g
Protein
3.02
g
Salt
with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
