Mexican Tacos

Delectable combo of corn tortillas and grilled chicken or beef. A great taste and greater satisfaction level when accompanied with National Classic Mayo.

I Made It


  • Crispy Tacos 4
  • Beef minced 250 gms
  • National Seekh Kabab Masala 2 tbsp
  • Mixed Herbs 1 tsp
  • Red Chili Flakes 1 tsp
  • National Salt ½ tsp
  • National Black Pepper Powder 1 tsp
  • Ginger & Garlic (crushed) 1 tbsp
  • Cooking Oil 3 tbsp
  • National Cumin (roasted) 1 tsp
  • Tomato purred 3 tbsp

Sour Cream Sauce:

  • National Classic Mayonnaise 2 tbsp
  • Cream 1/2 cup
  • Lemon Juice 4 tbsp
  • National Salt ½ tsp

Sweet and Sour Salsa:

  • Nationals Chili Garlic Sauce 1 cup
  • Tomato (chopped) ½ medium size
  • Onion (chopped) ½ medium size
  • Fresh Coriander (chopped) 3 tbsp
  • Chopped Jalapeños 3 tbsp
  • Lemon Juice 1 tbsp
  • Iceberg Lettuce ½ medium size
  • Cheddar Cheese (shredded) 4 tbsp
  • Coriander Leaves to garnish


  • To prepare Sour Cream Sauce, add 2 tbsp National Classic Mayonnaise to ½ cup cream, 4 tbsp Lemon juice, and ½ tsp Salt. Mix well.
  • Next, to make the Sweet and Sour Salsa Sauce, mix 2 tbsp of National Chilli Garlic Sauce, 2 tbsp chopped tomato, 2 tbsp chopped onion, 3 tbsp chopped coriander and 1 tbsp Lemon Juice.
  • Heat the oil and add National Ginger Garlic Paste and sauté, now add the minced meat with all the seasonings and cook on high flame.
  • When the water is evaporated, add tomato puree in it and cook it on low flame for about 10 minutes until completely cooked.
  • Let it cool.
  • Take crispy tacos and put chopped iceberg in them first, then add the minced meat, then top it up with sweet n sour salsa, sour cream and add shredded cheddar cheese on them.
  • Place one coriander leaf on each taco and serve!