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Preheat the oven to 200°C/ 400°F.
Heat the olive oil in a large pan, sauté the onion for 3-4 minutes, over a medium heat, until soft, add the beef mince and garlic, cook for 4-5 minutes until the beef is brown all over, then stir in the taco seasoning. Add the chipotle paste, tomato puree and beef stock, stir to combine, then cover and simmer for 10 minutes or until there is no excess liquid.
Divide the beef and cheese between the mini tortillas, close and press them down firmly, brush with the oil and sprinkle over the smoked paprika. Rub the smoked paprika into the tortillas, transfer to a lined baking tray and bake for 15 minutes.
Whilst the tacos are baking, in a medium bowl, mix together the chipotle creamy yoghurt.
Once the tacos are baked you are ready to serve. If you fancy the coriander, open them up and sprinkle inside. Dip the tacos in the creamy chipotle sauce and enjoy!
Nutritional Info
Per taco:
Cals – 262
Carbs – 28g
Protein – 20g
Fat – 11g
Ingredients
Serves Makes 8 tacos
Taco Beef:
- 1/2 tbsp of extra virgin olive oil.
- Onion - finely chopped.
- 500g of 5% fat beef mince.
- 3 cloves of garlic - finely chopped.
- Taco seasoning (see below).
- 1-2 tbsp of chipotle paste.
- Tbsp of tomato paste.
- 150ml of beef stock.
- Salt and black pepper, to taste.
Taco Seasoning:
- Tsp of smoked paprika.
- Tsp of ground cumin.
- Tsp of ground coriander.
- Tsp of dried oregano.
- 1/2 tsp - 1 tsp of chilli powder, depending on spice preference.
Chipotle Creamy Sauce:
- 100g of 0% fat greek yoghurt.
- 50g of soured cream.
- 1-2 tsp of chipotle paste, depending on spice preference.
- Juice of 1 lime.
- 50ml of cold water, to loosen.
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