Speedy Lemon Pepper Beef Tacos
with Greek-Style Yoghurt & Cucumber Salad
- Milk
- Wheat
- Gluten
Taco night gets a zesty twist with a helping hand from sweet and savoury lemon pepper beef! Pair with a crunchy cucumber salad, then wrap up in soft tortillas and top with a dollop of tangy Greek-style yoghurt. Bright, bold and bursting with flavour these tacos are a fiesta you won’t want to miss!
Ingredients
1
Cucumber
1
Natural Yoghurt
(Contains: Milk)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
250 g
Beef Strips
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
1
Julienned Carrot
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Slice cucumber into thin sticks.
• Cut beef into 1cm-thick slices.
• In a small bowl, combine lemon pepper spice blend, the honey and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook beef until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add lemon pepper mixture and turn to coat.
• Meanwhile, in a medium bowl, combine mixed salad leaves, julienned
carrot and a drizzle of white wine vinegar and olive oil. Season to taste
with salt and pepper and set aside.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second
bursts, until warmed through.
• Build your tacos by filling tortillas with cucumber salad and lemon pepper
beef strips.
• Drizzle over natural yoghurt to serve. Enjoy!
