20 min Tandoori Dumpling Tacos

3 October 2025 By

Crispy tortilla on one side, juicy tandoori pork on the other – all caramelised in the pan and loaded with cooling mint yoghurt, quick-pickled onions, and your choice of toppings. Think coriander, crunchy cashews, crispy shallots, and a drizzle of chilli oil if you please. Created by Brooke Murphy from The Tasty Spoonful.

Ingredients

Quick Pickled Onion

  • ½ red onion, thinly sliced (mandolin or sharp knife)
  • ½ tsp salt
  • 1 tsp sugar
  • 45 ml red wine vinegar

Tandoori Pork Filling

Yoghurt Sauce

  • 100 g natural yoghurt
  • 1 tbsp fresh mint, finely chopped
  • Juice of ½ lime
  • ½ small cucumber, diced into tiny cubes

To serve

  • 8 mini flour or corn tortillas
  • 2–3 tbsp olive oil (or any neutral cooking oil)
  • Roasted cashews chopped finely
  • Chilli oil if you like it for serving (make sure it’s a neutral flavoured one like Latasha’s Kitchen Chilli Oil)

Equipment

  • Mixing bowls (x3)
  • Mandolin or sharp knife
  • Large non-stick frying pan
  • Spatula or tongs
  • Spoons

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Method

Pickled onion (3 min):

  1. Combine red onion, salt, sugar, and red wine vinegar in a small bowl.
  2. Toss well and let sit for at least **10 minutes** while preparing the other elements.

Dumpling filling (2 minutes):

  1. In a medium bowl, mix pork mince with Latasha’s Kitchen Tandoori Paste, yoghurt, and lime juice until fully combined.

Yoghurt sauce (5 minutes):

  1. In a bowl, stir together yoghurt, chopped mint, lime juice, and cucumber cubes.

Dumpling tacos (10 min):

  1. Heat a large non-stick frying pan over medium heat and drizzle in a little olive oil (or your preferred cooking oil).
  2. Take a tortilla and spread 2–3 tbsp of pork mixture evenly across one side, pressing down so it sticks like dumpling filling.
  3. Place the tortilla, meat side down, into the hot pan with oil. Cook 2½ minutes until the pork is caramelised and golden.
  4. Flip carefully and cook the tortilla side for 1–2 minutes until lightly crisp.
  5. Cover with a lid for the last 2 minutes to ensure the pork cooks through.
  6. Repeat with remaining tortillas and filling, adding a little more oil to the pan as needed.

Serve:

  1. Spoon a little yoghurt sauce over each cooked taco.
  2. Top with quick pickled onions.
  3. Sprinkle on roasted cashews
  4. Garnish with extra mint, coriander or lime juice if desired.