Beef Tacos
with Tomato Salsa- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Soy
These diced beef tacos are perfectly refreshing and, with our sure-fire tips for cooking beef, you’ll find they’re also toothsome while remaining incredibly tender.
Ingredients
1 sachet
taco spice blend
(May be present: Gluten.)
1 packet
diced beef
1 bag
baby spinach leaves
1
brown onion
1
cucumber
1 block
Cheddar cheese
(Contains: Milk;)
12
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
lemon
1
tomato
1 bunch
coriander
Not included in your delivery
olive oil
2 tbs
butter
(Contains: Milk;)
1 tsp
salt
Utensils
Cooking Steps
Cut the lemon in 1/2 and squeeze the juice into a small bowl. In a medium bowl, combine the taco spice blend, diced beef, a drizzle of olive oil, 2 tsp of lemon juice and the salt (use suggested amount). Toss to coat and set aside to marinate. TIP: Adding lemon juice to the beef helps to tenderise it!
Roughly chop the baby spinach leaves. Finely slice the brown onion. Grate the Cheddar cheese. Dice the cucumber. Dice the tomato. Roughly chop the coriander leaves. Combine the cucumber, tomato and coriander in a medium bowl and toss with 2 tsp of lemon juice and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened. Remove from the pan and set aside.
Heat the butter in the same large frying pan over a high heat and heat for 1-2 minutes, or until darkened in colour. Add the diced beef and cook for 1-2 minutes, or until seared on the outside but tender in the middle.
While the beef is cooking, heat the mini flour tortillas in a microwave (on a plate) or sandwich press for a few seconds until warmed through.
Divide the warm tortillas between plates and top with chopped baby spinach, brown onion, spiced beef and the cucumber-tomato salsa. Sprinkle over the grated Cheddar.
