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Soft Shell Beef & Cheddar Tacos

Soft Shell Beef & Cheddar Tacos

with Healthy Mexican Slaw

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The secret to our colourful, healthy beef tacos is all in the slaw. Substituting Greek yoghurt for mayonnaise lends a great tangy zestiness, and means you can chomp down on these tasty delights guilt free.

Allergens:MilkGlutenSoy

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.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

red cabbage

1

carrot

½ bunch

coriander

1 tub

Greek-style yoghurt

(ContainsMilk)

1 block

Cheddar cheese

(ContainsMilk)

1 packet

beef mince

1 sachet

mild Mexican spice blend

(ContainsGluten)

6

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat35.8 g
of which saturates12.7 g
Carbohydrate53.8 g
of which sugars11.3 g
Dietary Fibre0 g
Protein44.9 g
Cholesterol0 mg
Sodium697 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Bowl
Spoon
Pan
Instructionsarrow up iconarrow up icon
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1

Finely slice the red cabbage. Grate the carrot (unpeeled). Pick the coriander leaves and set the stalks to the side to use later. TIP: The coriander stalks have just as much flavour as the leaves!

2

Place the red cabbage, carrot and 1/2 of the coriander leaves in a large bowl. Add the Greek yoghurt and a drizzle of olive oil and stir to combine. Add a pinch of salt and pepper and taste your slaw. If you can't taste all the flavours add a little more salt and pepper until you can.

3

Finely chop the coriander stalks. Grate the Cheddar cheese.

4

Add a drizzle of olive oil to a medium frying pan over a medium-high heat. Cook the beef mince for 4-5 minutes, breaking it up with a wooden spoon, until browned and cooked through. Add the Mexican spice blend and the coriander stalks and cook for 1 minute, or until fragrant.

5

While the beef mince is cooking, heat the mini flour tortillas in the microwave (on a plate) or in a sandwich press for a few seconds to warm through.

6

Divide the warm tortillas between plates and top with the beef mince, Mexican slaw, grated Cheddar and the remaining coriander leaves.