Chilli beef tacos

Preparation 15 minutes
Cooking 10 minutes
Makes 8 (serves 4)


8 Corn tortillas

For the dressing:

200ml soya yoghurt
½ lime, juiced and zest
Handful of curly-leafed parsley, chopped

For the salsa:

200g mini tomatoes
2 stalks of spring onion
100g chickpeas or mixed beans, tinned
1 teaspoon lemon juice
Squeeze lime juice
Ground pepper

For the guacamole:

2 avocados
3 teaspoons lemon juice
Ground pepper

For the filling:

400g beef, sliced
1 red onion, sliced
1 red pepper, sliced
3 cloves garlic
1 tablespoon olive oil
100ml beef stock (¼ cube)
2 tablespoon paprika powder
2 jalapeno peppers, chopped
Ground pepper


Preheat the oven to 180°C.  Prepare the dressing by mixing the soya yoghurt, lime juice and zest and chopped up parsley in a bowl and mix well.  For the salsa, chop the tomatoes, spring onion, and mix together with the chickpeas and drizzle some lemon juice and sprinkle some ground pepper.  In another bowl make the guacamole by mashing two avocados and add the lemon juice and some pepper and leave these aside. 

In a frying pan, cook the garlic and sliced onion in olive oil for 2-3 minutes.  When they start to turn golden, add the red peppers and beef.  Then flavour with the jalapeno peppers, paprika powder, ground pepper.  Add the beef stock to the mixture and cook until the stock has reduced a little. 

Place the corn tortillas on a sheet of baking paper and place in the oven for 3-4 minutes and fill the shells with all the fillings.

Print & Download Recipe Card