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Indian Recipes
Spiced Beef 'Taco' Naan

Spiced Beef 'Taco' Naan

with Fresh Tomato Salsa and Lime Crema

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We're giving your typical taco night a little upgrade. Say goodbye to seasoning packets and jarred salsa! Tonight's tacos are full of tadka masala scented beef, crisp kale, and smoked cheddar. A little crema and fresh salsa provide the finishing touch to each taco! Grab a fork and knife because the flavour in these tacos is too big to hold!

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

8 unit

Mini Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

2 tbsp

Indian Spice


½ cup

Smoked Cheddar Cheese, shredded


160 g

Roma Tomato

9 tbsp

Sour Cream


9 g


113 g

Onion, sliced

1 unit


113 g

Baby Kale

160 g

Sweet Bell Pepper

Not included in your delivery

3 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories750 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate62 g
Sugar10 g
Dietary Fiber4 g
Protein46 g
Cholesterol100 mg
Sodium1410 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Garlic Press
Medium Bowl
Small Bowl
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then cut pepper into 1/4-inch strips. Toss peppers, onions and half the masala with 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until softened, 15-18 min.


While veggies roast, roughly chop kale into bite-sized pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Cut tomatoes into 1/4-inch pieces. Peel, then mince or grate garlic. Stir together tomatoes, half the lime zest, half the lime juice, 1/4 tsp garlic and 1 tbsp oil in a medium bowl. Season with salt and pepper. Set aside.


Stir together sour cream, remaining lime zest and remaining lime juice in a small bowl. Season with salt and pepper. Set aside.


Pat beef dry with paper towels, then cut into 2-inch pieces. Toss beef with remaining garlic and remaining masala in another medium bowl. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then half the beef mixture. Cook, stirring often, until cooked through, 4-5 min.** Transfer to a plate and set aside. Repeat with another 1/2 tbsp oil and remaining beef mixture.


While beef cooks, arrange naan, on another parchment-lined baking sheet. (NOTE: It's ok if they are overlapping!) Toast in middle of oven, until golden-brown, 2 min. Flip naan over, then sprinkle over cheese. Return to the oven and continue toasting, until cheese is melted and naan is golden-brown, 2 min. (TIP: Keep an eye on them so they don't burn!)


Divide naan between plates. Top with kale, beef, veggies and salsa. Dollop with the crema and squeeze over a lime wedge, if desired.