These Beef Tacos with Jalapeño Coriander Yoghurt Dipping Sauce are filled with warmly spiced beef mince and melted Colby cheese, then pan-fried until golden and crispy. Served with a fresh, creamy jalapeño coriander yoghurt, they’re cheesy, crunchy and packed with flavour.
I’m currently creating a Whimsical Meal Prep series where I create healthy meal prep recipes that are flavour first and macros second. These tacos are exactly the kind of meal prep I love. They're easy, filling, tasty and macro friendly too if you're tracking.
The tacos reheat beautifully in a frying pan, sandwich press or air fryer, while the jalapeño coriander yoghurt is stored separately and added after heating. Make a batch ahead of time and you’ve got an easy lunch ready to go for the next few days.
Look for other Whimsical Meal Prep recipes? Try my Beef Cheeks with Carrot Purée or my Roasted Capsicum Orzo with Eggplant and Prawns.
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Why you should make these Beef Tacos with Jalapeño Coriander Yoghurt
1. They’re crispy and cheesy
Pan-frying/sandwich pressing the filled tortillas makes them beautifully golden and crisp on the outside while melting the cheese into the beef filling.
2. The jalapeño coriander yoghurt is so fresh
Greek yoghurt, fresh coriander, jalapeño and lime make a creamy, tangy sauce that balances the richness of the beef and melted cheese.
3. They’re great for meal prep
Cook the tacos ahead of time, refrigerate them and reheat when you’re ready to eat. Keep the yoghurt separate so the tacos stay nice and crisp.
Ingredients
- Lean beef mince: The base of the taco filling. Using lean mince keeps the filling rich and beefy without becoming too oily.
- Brown onion: Adds sweetness and flavour to the beef as it cooks.
- Garlic: Adds plenty of savoury flavour to the taco filling.
- Smoked paprika: Gives the beef a warm, slightly smoky flavour.
- Ground cumin and coriander: Add warmth and depth to the beef.
- Dried oregano: Adds a subtle herby flavour.
- Chilli powder: Adds a little heat. Adjust the amount depending on how spicy you like your tacos.
- Tomato paste: Adds richness and helps bring all of the spices together.
- Lime: Adds acidity and freshness to both the beef and yoghurt.
- Flour tortillas: Small flour tortillas work best here as they become golden and crisp when pan-fried.
- Colby cheese: Melts beautifully inside the tacos and has a mild flavour that works really well with the spiced beef.
- Greek yoghurt: Creates the creamy base for the jalapeño coriander yoghurt.
- Jalapeño: Adds freshness and a little heat to the yoghurt.
- Fresh coriander: Gives the yoghurt its bright green colour and fresh flavour.
See recipe card for quantities.
Instructions
- Step 1: Add the Greek yoghurt, jalapeño, coriander, garlic, lime juice, cumin and salt to a blender or food processor and blend until smooth and creamy.
- Step 2: Cook the beef mince and onion in a large frying pan, breaking the mince apart as it cooks. Add the garlic, spices, tomato paste and lime juice and cook until the beef is well browned and flavourful.
- Step 3: Divide the beef mixture between the flour tortillas and top generously with grated Colby cheese. Fold each tortilla in half.
- Step 4: Lightly spray a frying pan with olive oil and cook the tacos over medium heat until golden and crispy on both sides and the cheese has completely melted. Serve the crispy beef tacos with plenty of jalapeño coriander yoghurt.
Helpful tips
1. Don’t overfill the tacos: Too much beef will make the tortillas difficult to fold and the filling is more likely to fall out when you turn them.
2. Use medium heat: Cooking the tacos over medium rather than high heat gives the cheese enough time to melt before the tortillas become too dark.
3. Keep the yoghurt separate: If you’re making these for meal prep, store the jalapeño coriander yoghurt separately and add it after reheating. This keeps the tacos crisp.
Substitutions
Beef mince: Chicken, turkey or pork mince can be used instead, although the flavour will vary.
Colby cheese: Cheddar, tasty cheese or Monterey Jack would all work well.
Flour tortillas: Use your favourite small flour tortillas. Different brands and sizes will affect the final calories and macros.
Greek yoghurt: A thick natural yoghurt can be used instead.
Jalapeño: Remove the seeds for a milder sauce, or leave them in if you prefer more heat.
Coriander: If you don’t like coriander, you can replace it with fresh parsley, although the flavour of the yoghurt will be quite different.
Equipment
I made mine in my GreenPan Sandwich Press. I loved leaving the sandwich press out on my bench all week and throwing these tacos in. So easy!
Storage
Store the cooked beef tacos in an airtight container in the fridge for up to 3 days. Keep the jalapeño coriander yoghurt in a separate airtight container.
For the best texture, reheat the tacos in a frying pan over medium heat or in an air fryer until hot and crispy. They can also be reheated in the microwave, although the tortillas will be softer.
I don’t recommend freezing the assembled tacos with the yoghurt. The cooked beef filling itself can be frozen for up to 3 months.
FAQ
Can I make beef tacos ahead of time?
Yes. These tacos work really well for meal prep. Cook and cool them before storing in an airtight container in the fridge, then reheat until hot and crispy.
How do I reheat beef tacos?
For crispy tacos, reheat them in a dry frying pan over medium heat or in an air fryer. You can microwave them if you’re short on time, but the tortillas will become softer.
Is the jalapeño coriander yoghurt spicy?
It has a little heat, but the Greek yoghurt makes it quite mild and creamy. Remove the jalapeño seeds for an even milder sauce or leave them in for more heat.
Can I use a different cheese?
Yes. Colby melts particularly well, but cheddar, tasty cheese or Monterey Jack are all good alternatives.
Can I make the jalapeño coriander yoghurt ahead of time?
Yes. Make it ahead and store it in an airtight container in the fridge for up to 3 days. Give it a good stir before serving.
Related
Looking for other recipes like this? Try these:
Beef Tacos with Jalapeño Coriander Yoghurt
Ingredients
For the beef tacos
- 500 g lean beef mince
- 1 brown onion finely diced
- 3 garlic cloves minced
- 2 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ tsp chilli powder
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- Salt and black pepper
- 12 small flour tortillas
- 180 g Colby cheese grated
- Olive oil spray
For the jalapeño coriander yoghurt
- 200 g Greek yoghurt
- 1 jalapeño
- ½ bunch fresh coriander
- 1 garlic clove
- Juice of 1 lime
- ½ teaspoon ground cumin
- Salt to taste
Instructions
- Heat a large frying pan over medium-high heat. Add the beef mince and onion and cook, breaking up the mince with a wooden spoon, until browned and the onion has softened.
- Add the garlic, smoked paprika, cumin, ground coriander, oregano and chilli powder. Cook for 1 minute until fragrant.
- Stir through the tomato paste and lime juice. Season generously with salt and pepper and cook for another 2–3 minutes. Remove from the heat.
- Add the Greek yoghurt, jalapeño, coriander, garlic, lime juice, cumin and a pinch of salt to a blender or food processor. Blend until smooth. Taste and adjust the seasoning if needed.
- Divide the beef mixture evenly between the 12 tortillas. Top with grated Colby cheese and fold each tortilla in half.
- Lightly spray a large frying pan or sandwich press with olive oil and bring to medium heat. Cook the tacos in batches for 2–3 minutes on each side, or until golden and crispy and the cheese has melted.
- Divide between four serves and serve with the jalapeño coriander yoghurt.
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