Description
These Mediterranean Tacos are fresh, vibrant, and full of flavour. Spiced Eat Curious mince with cumin, coriander, and cinnamon is paired with a crisp cucumber, tomato, and red onion salad dressed with lemon, olive oil, and mint. Finished with creamy tahini yogurt sauce and crumbled feta in soft tortillas, they’re light, zesty, and satisfying.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM
Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.
Ingredients
For the Cucumber-Tomato Salad:
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
Juice of 1 lemon
2 tbsp olive oil
Fresh mint, chopped
Salt and black pepper
Optional: kalamata olives, chopped
For the Filling:
150g Eat Curious mince (can be omitted for vegetarian version)
1/2 tsp cumin
1/2 tsp coriander powder
1/4 tsp cinnamon
Salt and black pepper
For the Tahini Sauce:
3 tbsp tahini
4 tbsp Greek yogurt
Juice of 1 lemon
1 clove garlic, minced
Water to thin (as needed)
Salt to taste
To Assemble:
4 small soft tortillas
50g feta cheese, crumbled
Fresh mint and coriander
Instructions
- Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 40g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 120ml water or stock and stir well to fully submerge. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid but do not squeeze the product.
- Make cucumber-tomato salad by combining cucumber, cherry tomatoes, red onion, lemon juice, olive oil, mint, and olives (if using). Season and set aside.
- For tahini sauce, whisk together tahini, Greek yogurt, lemon juice, and garlic. Add water to reach desired consistency. Season with salt.
- Heat olive oil, add mince and season with cumin, coriander powder, cinnamon, salt, and pepper. Cook until browned.
- Warm tortillas, drizzle with tahini sauce.
- Add mince, cucumber-tomato salad, crumbled feta, fresh mint, and coriander.
