Beef Masala Tacos

Beef Masala Tacos

with Cucumber Raita and Chili-Cilantro Oil

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Indian cuisine has a magical way of transporting you through flavour and this recipe is no exception! Spiced beef masala tacos shine with punched-up chili-cilantro oil and cooling cucumber raita!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 tbsp

Indian Spice Blend

1 tbsp

Garlic Puree

56 g

Onion, chopped

2 tbsp

Tomato Sauce Base

132 g

Mini Cucumber

100 mL

Greek Yogurt


7 g


1 unit

Red Chili Pepper

113 g

Baby Spinach

1 unit


6 unit

Flour Tortillas, 6-inch


80 g

Roma Tomato

Not included in your delivery

1 tsp


0.35 tsp

Salt and Pepper*

3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat50 g
Saturated Fat14 g
Carbohydrate66 g
Sugar9 g
Dietary Fiber9 g
Protein39 g
Cholesterol85 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Box Grater
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Medium Bowl
Small Bowl
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.Heat Guide for Step 1 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chilis!) Coarsely grate one cucumber (dbl for 4 ppl). Cut remaining cucumber into 1/4-inch rounds. Cut tomato into 1/4-inch pieces. Zest, then juice lime.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then beef and onions. Cook, stirring occasionally, until onions are soft and beef is cooked through, 4-6 min.** Carefully drain and discard excess fat. Season with salt and pepper. Add the Indian Spice Mix, tomato sauce base, garlic puree and 1/4 cup water (dbl for 4 ppl). Cook stirring occasionally, until sauce is slightly thickened, 2-3 min.


While beef filling cooks, combine cilantro, lime zest, 1/2 tsp chili and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. (NOTE: Reference heat guide.) Set aside. Add yogurt, 1/2 tsp sugar (dbl for 4 ppl) and grated cucumber to a medium bowl. Season with salt and pepper, then stir to combine. . Set aside.


Whisk together 1 tbsp lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add spinach and cucumber rounds. Season with salt and pepper, then toss to combine.


Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)


Divide beef filling between tortillas. Top with cucumber raita, tomatoes and chilli-cilantro oil. Divide tacos and salad between plates.