FTC - NZ Mumbai Beef Strip Tacos

Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate 1/2 the cucumber and finely chop the remaining cucumber. Finely slice the cos lettuce. Heat a large frying pan over a medium-high heat with a drizzle of olive oil and 1/2 the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt and cucumber to the garlic oil mixture and combine. Season to taste with salt and pepper and set aside.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef strips in batches and cook until browned and cooked through, 1-2 minutes. Transfer the beef to a plate and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 3-4 minutes. Add the remaining garlic and Mumbai spice blend to the pan and cook until fragrant, 1 minute. Add the beef strips and water into the pan and stir until heated through, 1-2 minute.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Drain the pickled onion.