Crunchy Beef Tacos with Minted Lime Yoghurt

Ingredients:

1 pack of gluten-free corn tortillas

1 tbsp extra virgin olive oil

1 brown onion, peeled and finely chopped

Sea salt flakes

2 garlic cloves, minced

2 tbsp tomato paste

1 pack gluten-free taco seasoning

500g beef mince

Lime Yoghurt

Small handful fresh mint leaves

1 garlic clove

Pinch of sea salt flakes

1 cup thick plain Greek yoghurt* (or coconut yoghurt for dairy free version)

1 tbsp lime juice

To Serve

1 small gem lettuce, shredded

1 large Lebanese cucumber, cut into matchsticks

Method:

Preheat a fan forced oven to 200°C. Flip over a muffin tray and sit tortillas between the cups. Bake for 8-10 minutes until tortillas are golden. Set aside to cool.

To make the dressing place the mint, garlic and salt in a mortar and pestle and grind to a paste. Add the yoghurt and lime juice and stir to combine.

Place large frypan over medium-high heat. Add olive oil, onion and a pinch of salt to the pan and sauté onion for 3 minutes to soften. Add garlic, tomato paste, taco seasoning and cook for another 30 seconds.

Add beef and cook for a few minutes, breaking up with a spoon. Pour in ¼ cup of water and simmer for a few minutes to reduce the sauce.

To assemble tacos place mince on the bottom, top with a few cucumber sticks, lettuce and a drizzle of yoghurt.

* if Greek yoghurt is too runny strain in a muslin cloth.