Mexican Tacos

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!