Beef Tacos with Fresh Jalapeno, Lime Yoghurt & Cherry Tomatoes

Prepare Ingredients:

Preheat oven to 180°C. Wash the fresh produce. Medium dice ½ the onion (you will have left over). Cut cherry tomatoes into halves. Pick coriander leaves, discarding stems and roughly chop. Zest lime and cut in half. Shred lettuce. Drain and rinse ½ the tin of red kidney beans well (you will have left over). Trim and thinly slice jalapeno (removing the seeds if preferred).

Sauté Onion:

Heat oil in a large pan, add the onion and cook for 3 - 5 minutes until softened. Sprinkle over the YPI beef taco spice, then cook for 1 minute more.

Brown Mince:

Add the tomato paste and mince, breaking it up with the back of a wooden spoon. Stir until cooked through, about 3 - 5 minutes. Add drained kidney beans and continue to cook a further 2 minutes.

Make Lime Yoghurt:

In a small bowl combine yoghurt with lime zest and juice to taste (adding as much as you like). Mix well and season with salt and pepper.

Heat Tacos:

Place taco shells on a baking tray and pull stack apart slightly, overlapping edges. Bake 6 - 7 minutes or until crisp.

You Plate It:

Add chopped coriander, (reserving some for garnish) to beef mix and stir through. Use the beef mix to fill the tacos, top with shredded lettuce, grated cheese, cherry tomatoes and a dollop of lime yoghurt. Garnish with sliced jalapeno (it has some heat, so maybe leave it off for the kids) and reserved coriander. Enjoy!