The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy British Beef Tacos with Chimichurri
Taco Tuesday done right with these delicious tacos, starring melt-in-your-mouth British beef, bursting with warm smoky spices. Stuff into soft corn tortillas and top with zingy chimichurri and a leafy rocket salad. They're ready in 20 mins!
Ready in 20
High protein
Serving size
Ingredients
- 280g beef mince (british beef mince (10% fat))
- 1 handful of fresh flat-leaf parsley
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- ½ tsp chilli flakes
- 1 handful of fresh coriander
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 40g rocket
- 2 tbsp tomato purée
- 1 shallot
- 1 tbsp red wine vinegar
- 110g baby tomatoes
Nutritional Information
Calories: 553
Protein: 37g
Carbs: 34g
Fat: 31g
Ingredients
- 1 tbsp red wine vinegar (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp tomato purée (use half)
- 140g beef mince (british beef mince (10% fat))
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 shallot (use half)
- 0.5 tsp chilli flakes (use half)
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 40g rocket (use half)
Nutritional Information
Calories: 540
Protein: 35g
Carbs: 34g
Fat: 30g
Speedy British Beef Tacos with Chimichurri
Taco Tuesday done right with these delicious tacos, starring melt-in-your-mouth British beef, bursting with warm smoky spices. Stuff into soft corn tortillas and top with zingy chimichurri and a leafy rocket salad. They're ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a medium bowl, a small bowl, a medium frying pan & a large frying pan
Prep the salad
- Thinly slice the shallot. Halve the tomatoes
- Add both to the medium bowl with half the vinegar. Season with salt and pepper, toss to coat, then set aside
Make the chimichurri
- Finely chop the parsley and coriander, then add to the small bowl with the garlic paste, half the chilli flakes, the remaining vinegar, 1 tbsp oil and a pinch of salt and pepper. Mix well, then set aside
Sizzle the beef
- Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the beef and season with salt and pepper. Cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Mix in the tomato puree and smoked paprika & oregano blend and cook for 30 secs
- Add 100ml water and simmer for 4-5 mins more, until the mince is cooked, and coated in the sauce
Heat the tacos
- Meanwhile, heat the large frying pan on high heat. Once hot, add 3-4 tacos to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tacos (3-4 per person)
Build and serve
- When ready, add the rocket to the tomato bowl with 1 tsp oil. Toss to combine
- Share the tacos between plates. Top with some salad and the beef. Drizzle over the chimichurri
- Serve the remaining salad alongside. Sprinkle over the remaining chilli flakes for those who'd like it
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