Thai Red Curry Beef Tacos
These Thai-Mexican fusion tacos are packed with a fiesta of flavours that are sure to please.
Serves: 1
Ingredients
Taco Filling
- 4 tsp (20 mL) vegetable oil
- 5 oz (150 g) beef sirloin, thinly sliced
- Pinch each salt and pepper
- ½ red pepper, thinly sliced (1.8 oz/52 g)
- ½ small onion, thinly sliced (1.3 oz/37 g)
- 1 ½ tsp (7 mL) Thai red curry paste
- 1 clove garlic, minced
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) thinly sliced Thai basil
Mango Salsa
- ¼ cup (60 mL) diced mango
- 2 tbsp (30 mL) lime juice
- 1 tbsp (15 mL) diced jalapeño pepper
- 1 tbsp (15 mL) diced red onion
- 1 tsp (5 mL) finely chopped fresh cilantro
- ½ tsp (2 mL) brown sugar
- ¼ tsp (1 mL) fish sauce
- Pinch salt
Assembly
- 3 small flour tortillas, warmed
- 2 (40 g) Beatrice 14% Sour Cream Product Portion
Products Used:
Beatrice Sour Cream 14%
Directions
- Taco Filling: Heat oil in large skillet set over high heat; cook beef, salt and pepper for 1 to 2 minutes or until starting to brown.
- Stir in red pepper, onion, red curry paste and garlic; cook for 2 to 3 minutes or until beef is just cooked through and vegetables are just tender. Stir in lime juice and basil.
- Mango Salsa: Stir together mango, lime juice, jalapeño, red onion, cilantro, brown sugar, fish sauce and salt.
- Assembly: Serve tortillas with Taco Filling, Mango Salsa and sour cream.
Tips
For a gluten-free option, substitute corn tortillas for flour tortillas