Quick All-American Beef Tacos
with Smokey Aioli Slaw & Charred Corn Salsa
You can't beat tacos for an easy, satisfying meal that everyone will love. So here's a new combo to get your tastebuds tingling, with smokey paprika-infused aioli, spiced beef, slaw and charred corn salsa to top it all off.
Always refer to the product label for the most accurate ingredient and allergen information.
1 tin
sweetcorn
1 bag
shredded cabbage mix
1
carrot
1 packet
smokey aioli
(ContainsEggMay be present Tree Nuts)1 packet
beef strips
6
mini flour tortillas
(ContainsGluten, SoyMay be present Soy, Milk)1
tomato
1 bag
coriander
1 sachet
All-American Spice Blend
(May be present Gluten)Not included in your delivery
olive oil
1 tsp
white wine vinegar
Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl, set aside to cool for 5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out.
Grate the carrot. In a second medium bowl, combine the carrot, shredded cabbage mix, smokey aioli and a drizzle of olive oil. Season with salt and pepper. Set aside.
Roughly chop the tomato. Add the tomato, white wine vinegar and a drizzle of olive oil to the charred corn. Season and stir to combine, set aside.
Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef strips and All-American spice blend in batches and cook until golden, 2-3 minutes. Season.
Heat the mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.
Roughly chop the coriander. Bring everything to the table to serve. Top each tortilla with the smokey aioli slaw, All-American beef and the charred corn salsa. Pour over any excess meat juices from the pan. Garnish with the coriander.