with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
Ready in less than 15 minutes, these speedy Indian Style Spiced Beef and Pepper Tacos are full of flavour. Pile your tortillas with spiced beef, baby leaves and mango chutney slaw for a fast fusion supper.
Allergens
Utensils
Tags
Green Pepper
1 unit(s)
British Beef Mince
240 grams
Greek Style Natural Yoghurt
75 grams
Mango Chutney
40 grams
Sliced Carrot and Cabbage Mix
120 grams
Korma Curry Paste
50 grams
Plain Taco Tortillas
6 unit(s)
Baby Leaf Mix
20 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 yoghurt and mango chutney.
- Stir through the coleslaw mix. Season with salt and pepper. Set aside.
- Once the beef has browned, drain the fat. Season with salt and pepper.
- Next, stir in the korma curry paste. Fry, 2 mins, then remove from heat. Add a splash of water if it looks a little thick.
- 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 spoonful of slaw. TIP: Eat your tacos by hand - get stuck in!
Enjoy!
2962
kJ
Energy (kJ)
708
kcal
Energy (kcal)
26.5
g
Fat
11.1
g
of which saturates
77.8
g
Carbohydrate
24.3
g
of which sugars
10.2
g
Dietary Fibre
37.2
g
Protein
2.79
g
Salt
with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
