Smashed Naan Turkey Taco

Serves 4

Time 15 minutes

Ingredients

4 tandoor naan bread 

½ bunch fresh coriander

500g turkey or chicken mince 

1 small (100g) brown onion, finely diced 

2 cloves garlic, crushed 

1 tsp grated ginger 

1 tsp ground cumin 

1 tsp garam masala 

¼ tsp ground turmeric 

¼ tsp ground coriander 

Coconut oil, for frying 

To Serve 

2 Lebanese cucumbers, finely sliced 

Mango chutney 

Pickled red onion 

Greek yoghurt 

Method

Finely chop about ¾ of the coriander, and set aside the leaves to serve. Add turkey or chicken mince to a mixing bowl with chopped fresh coriander, onion, garlic, ginger, cumin, garam masala, turmeric and ground coriander and mix.

Divide the mince into four equal portions, then press flat onto one side of naan. Heat a large frypan on medium high heat and add ½ tsp coconut oil to coat.

Press the mince and naan into the frypan and cook for 5 minutes. Flip and cook a further 2-3 minutes to fully defrost and toast the naan bread. Repeat with remaining naan and mince.

When ready to eat, fold the naan to form a taco shape and top with slices of cucumber, dollops of Greek yoghurt and mango chutney, add some pickled red onion and finish with fresh coriander.