BBQ Beef Tacos with Slaw & Sour Cream
Pre-Prepped | Three Steps | Ready in 15
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Milk
- Soy
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, whip up these flavour-packed beef tacos with zesty slaw, Cheddar, sour cream and coriander. Heads-up - you'll need a microwave for this recipe!
Ingredients
1 tin
sweetcorn
1 packet
beef strips
1 packet
garlic paste
1
tomato
½
lemon
1 bag
shredded cabbage mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Light Sour Cream
(Contains: Milk)
1 bag
coriander
1 sachet
All-American spice blend
1 packet
BBQ mayo
(Contains: Eggs May be present: Milk)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Drain corn • Heat a drizzle of olive oil in a frying pan over high heat • Cook beef strips, garlic paste, spice blend and corn, tossing, until browned, 1-2 mins. Set aside
• Finely chop tomato • Cut lemon into wedges • In a bowl, combine shredded cabbage, BBQ mayo and a generous squeeze of lemon juice • Season and toss
• Microwave tortillas for 10 second bursts, until warmed through • Fill tortillas with slaw, beef, tomato and Cheddar • Top with sour cream and torn coriander • Serve with remaining lemon wedges
Customer reviews
Review summary
Updated on July 2026- Flavour: The BBQ spice blend and corn-beef combination deliver bold, satisfying flavour, though some found the overall dish a touch mild or the slaw a little bland.
- Ease of prep: Consistently praised as one of the quickest weeknight meals going, with many families getting it on the table in around 10–15 minutes.
- Suggestions: Several reviewers found the beef strips chewy and tough, with many suggesting beef mince as an easier-to-eat alternative; boiling the strips briefly before frying was also mentioned. Some found the dish quite spicy, so reduce the spice blend if cooking for young kids or those sensitive to heat. A few suggested adding avocado, fresh red onion, or extra coriander to lift the freshness, and toasting the tortillas in a dry frying pan for a few seconds on each side was a popular tip.
- Leftovers: At least one reviewer noted that a leftover tortilla kept well until the next day's lunch, tasting just as good as when freshly made.
- Portions: Many reviewers felt the meat quantity was on the light side, especially for hungrier adults or larger families, and suggested adding extra beef or bulking the meal out with homemade chips.
