American BBQ Beef Tacos
with Cheddar & Charred Corn
You can't beat tacos for an easy, satisfying meal the whole family will love. So here's a new combo to get your tastebuds tingling, with BBQ mayo, smokey spiced beef, fresh salad ingredients and shredded Cheddar to top it all off.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tin
sweetcorn
½ head
cos lettuce
1 unit
cucumber
1 unit
tomato
½ packet
BBQ sauce
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
All-American spice blend
1 packet
beef strips
6 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Drain the sweetcorn. Shred the cos lettuce. Slice the cucumber into long matchsticks. Roughly chop the tomato.
In a small bowl, combine the BBQ sauce and mayonnaise and set aside.
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until golden and lightly charred, 4-5 minutes. Transfer to a plate.
TIP: Cover the pan with a lid or foil if the kernels are “popping” out.
In a medium bowl, toss together the All-American spice blend, beef strips, a drizzle of olive oil and a pinch of salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. Add the beef strips in batches and cook until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips.
TIP: Cooking the beef in batches on a high heat prevents the meat from stewing and ensures a tender result.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Spread the base of the tortillas with the BBQ mayo and top with the shredded cos lettuce, cucumber matchsticks, spiced beef strips, charred corn, chopped tomato and shredded Cheddar cheese.
