The secret to our colourful, Mediterranean-style beef tacos is all in the leafy goodness. Substituting Greek yoghurt for garlic aioli lends a pleasant creaminess and finishing it with crumbly cheese means you can chomp down on these tasty delights without a second thought.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mini flour tortillas(ContainsGluten)
feta cheese(ContainsMilkMay be presentTree Nuts)
white wine vinegar
Finely chop the garlic. Pick the thyme leaves and finely chop. Roughly chop the tomato.
In a medium bowl, combine the garlic, thyme, dried oregano, honey, a drizzle of white wine vinegar and a drizzle of olive oil, then season with salt. Add the beef strips and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
In a large bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the tomato and mixed salad leaves. Set aside.
Microwave the mini flour tortillas on a plate in 10 second bursts until warmed through.
Toss the salad. Bring everything to the table to serve. Spread the garlic aioli over the tortillas, then top with the leafy salad and honey-thyme beef. Crumble over the cheese.