HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Garlic & Herb Beef Tacos
Mediterranean Garlic & Herb Beef Tacos

Mediterranean Garlic & Herb Beef Tacos

with Mixed Salad & Garlicky Yoghurt

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The secret to our colourful, beef tacos is all in the leafy goodness. Substituting Greek yoghurt for mayonnaise lends a great tangy zestiness, and means you can chomp down on these tasty delights guilt free.

Tags:Kid Friendly

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

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove






1 packet

Greek-style yoghurt


1 packet

beef strips

1 sachet

garlic & herb seasoning


mini flour tortillas


1 bag

mixed salad leaves

Not included in your delivery

Olive Oil

1 tsp


1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2883 kJ
Fat25.1 g
of which saturates11.6 g
Carbohydrate69.7 g
of which sugars14.8 g
Protein45.7 g
Sodium1191 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. Grate the carrot (unpeeled). Cut the tomato into half-moons.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and mix well. Season to taste and set aside.


In a medium bowl, combine the garlic & herb seasoning, honey, remaining garlic and a drizzle of olive oil. Add the beef strips and toss to combine. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef strips, tossing, until browned and cooked through, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.


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


In a medium bowl, combine the carrot, mixed salad leaves, white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Toss to coat.


Bring everything to the table to serve. Build your tacos by spreading the tortillas with some garlicky yoghurt, then topping with the garlic and herb beef, some tomato and mixed salad.