Ingredients
For the tacos:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 400 g ground beef (sustainably sourced)
- 1 1/2 tablespoons taco spice
- 1/4 teaspoon chili flakes (optional)
- 1/2 tablespoon tomato paste
- 1/2 cup water or beef broth (125 ml)
- 2 tablespoons fresh cilantro, chopped
- 8-10 soft shell tacos
- lime wedges
For the jalapeño-yoghurt sauce:
- 1 x 170g container Greek yogurt
- 1 small bunch fresh cilantro, finely chopped
- 1/2 teaspoon garlic powder
- 2 tablespoons pickled jalapeños, chopped
- juice from 1 lime
- sea salt, to taste
For the toppings:
- Shredded cheddar cheese
- Avocado slices
- Red onion slices
- Fresh cilantro leaves
- Shredded red cabbage
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and ground beef. Cook, breaking up the meat with a wooden spoon as it cooks, until browned, about 5-7 minutes. Add the spices and tomato paste and cook, stirring for 1-2 minutes. Add the water and reduce the heat to medium and simmer until the sauce has thickened slightly, about 7-10 minutes. Remove from the heat.
- Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
- Meanwhile, make the jalapeño-yoghurt sauce. Combine all ingredients in a small bowl and stir until creamy and well-combined.
- Serve warm over warmed tortillas topped with jalapeño-yoghurt sauce, grated cheese, avocado, shredded cabbage, red onion, and any other desired toppings. Enjoy!
Notes
- Adding a squeeze of lime juice to the taco or taco meat really rounds out the flavors!