Take your favourite part of Indian flavours (tandoori) and the best handheld dinner around (tacos, of course) and you have the recipe for the next big thing in fusion food. With one bite of this crunchy salad, saucy beef, aromatic yoghurt and warm tortilla wraps, you'll get what we're taco-ing about!
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mini flour tortillas(ContainsGluten)
Thinly slice the cucumber into batons. Grate the carrot (unpeeled). Finely chop the garlic. Pick and finely chop the mint leaves.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add 1/2 the yoghurt and 1/2 the mint to the garlic oil and stir to combine. Season to taste and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and a pinch of salt and pepper and cook, stirring, until softened, 2-3 minutes. Add the tandoori paste and cook until fragrant, 1 minute. Add the brown sugar, butter and the water and simmer until slightly thickened, 1-2 minutes. Return the beef strips to the pan and stir until combined and warmed, 1 minute. Remove from the heat, then stir through the remaining yoghurt.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by topping the tortillas with the mixed salad leaves, tandoori beef, cucumber and garlic and mint yoghurt. Sprinkle with the remaining mint.