Thai Beef Tacos topped with Coconut Crema

21 May. 18 Go Back to Recipes

Thai Beef Tacos topped with Coconut Crema

beef tacos
  • 8-10 small flour tortillas (7 inch)
  • 1 pound lean ground beef
  • 1/4 red onion, chopped
  • 1 tablespoon red curry paste
  • 2 teaspoons freshly grated ginger
  • 3 garlic cloves, minced
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons Thai sweet red chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dry basil
  • 1 15 oz. can red kidney beans
  • 1 tablespoon lime juice
Coconut Crema
  • 1 5.3 oz. container coconut yogut
  • 3 tablespoons¬†organic¬†mayonnaise
  • 2 teaspoons honey
Topping Ideas
  • monterey jack cheese
  • chopped mangoes
  • chopped pineapple
  • matchstick carrots
  • shredded cabbage
  • bean sprouts
  • chopped cilantro
  • fresh lime juice
  • Sriracha

 

Heat 1 teaspoon olive oil over medium high heat in a large skillet. Brown beef and onions until beef is no longer pink. Add red curry paste, ginger and garlic and saute for 30 seconds. Add remaining Taco Ingredients, cover and turn heat to low. Allow flavors to meld, stirring occasionally while you prepare Coconut Crema and Toppings, approximately 10 minutes..

 

Add coconut yogurt, mayonnaise and honey to a medium bowl and whisk until well combined OR for extra silky Crema, mix in your blender.

 

To assemble, line tortillas with meat followed by cheese, desired toppings and top everything with Coconut Crema.