Beef Tacos with Jalapeño Coriander Yoghurt
These Beef Tacos with Jalapeño Coriander Yoghurt 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.
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.
Notes
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.Nutrition
Calories: 556kcalCarbohydrates: 13gProtein: 58gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 164mgSodium: 554mgPotassium: 869mgFiber: 2gSugar: 6gVitamin A: 1547IUVitamin C: 12mgCalcium: 547mgIron: 6mg
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