Beef Tacos with Fresh Jalapeno, Lime Yoghurt & Cherry Tomatoes
- Prep time: 25 minutes
- Calories: 550
- 250 g of Beef Mince
- 2 1⁄2 Tsp of Taco Seasoning
- 1 of Jalapeno
- 6 of YPI Taco Shell
- 1 75g Pack of Baby Cos Leaf
- 150 g of Cherry Tomatoes
- 80 g of Greek Yoghurt
- 1 of Brown Onion
- 1 of Lime
- 80 g of Tasty Cheese (grated)
- 1 Small Bunch of Coriander
- 50 g of Tomato Paste
- 100 g of Red Kidney Beans
Prepare Ingredients:Preheat oven to 180°C. Medium dice 1⁄2 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 red kidney beans well. Trim and thinly slice jalapeno.
Sauté Onion:Heat oil in a large pan, add the onion and cook for 3-5 minutes until softened. Sprinkle over the taco seasoning, then cook for 1 minute more until fragrant.
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). 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 to beef mix (reserving some for garnish) 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 and reserved coriander. Enjoy!