Mediterranean Garlic & Herb Beef Tacos
with Mixed Salad & Garlicky Yoghurt
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.
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
4 clove
garlic
1
carrot
1
tomato
1 packet
Greek-style yoghurt
(ContainsMilk)1 packet
beef strips
1 sachet
garlic & herb seasoning
8
mini flour tortillas
(ContainsGluten)1 bag
mixed salad leaves
Not included in your delivery
Olive Oil
1 tsp
honey
1 tsp
white wine vinegar
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.