Beef & Pineapple Tacos
with Lime Yoghurt
Pineapple is a classic ingredient in Mexico – and one bite of these sweet and savoury tacos explains why! The tropical fruit adds a bright, zingy flavour to the salsa, plus the juice makes the mildly spiced beef mixture extra tender.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
pineapple slices
1 unit
red onion
1 unit
tomato
1 unit
lime
1 bag
cos lettuce
1 tub
Greek-style yoghurt
(Contains Milk;)
1 sachet
Tex-Mex spice blend
6 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
beef mince
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Drain the pineapple slices, reserving the juice. Roughly chop the pineapple. Finely chop the red onion. Finely chop the tomato. Shred the cos lettuce. Zest the lime to get a pinch.
Heat a medium frying pan (no need for oil) over a high heat. Add the pineapple and cook for 4 minutes, or until charred. In a medium bowl, combine the charred pineapple, tomato and a little of the red onion. TIP: You'll cook the remaining onion in step 4! Add a small squeeze of lime juice and season with salt and pepper. Mix well and set aside. TIP: Add more lime juice to taste.
In a small bowl, combine the Greek yoghurt with a pinch of lime zest and season with salt and pepper. Mix well and set aside. TIP: Add more lime zest to taste.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the remaining red onion and cook for 3-4 minutes or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add Tex Mex spice blend and cook for 1 minute or until fragrant. Season with a pinch of salt and pepper. Stir through the reserved pineapple juice and simmer for 2-3 minutes or until most of the liquid has evaporated. Remove the pan from the heat.
While the beef is simmering, heat the mini flour tortillas in a sandwich press or microwave on a plate for 10 second bursts or until warm.
Bring everything to the table. Assemble the beef and pineapple tacos by filling each tortilla with some cos lettuce, the beef mixture, then topping with a dollop of lime yoghurt and a spoonful of pineapple salsa
