I Made It
- Moderate
- 25 Mins
- 2-4 People
Ingredients
- 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
Directions
- 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!
