Mexican Beef Tacos

Mexican Beef Tacos

with Skillet Veggies & Sour Cream

3.3 / 4 Rating
Rate this recipe
Download the recipe
Read more

This dish proves that Mexican food isn’t always simple street food. With luxurious sour cream and skillet veggies perfect for the cooler months, one of our favourite cuisines is definitely sticking around. The key to tender beef strips is not to overcook them. They will be done in a flash!

Allergens:GlutenMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

beef strips

½ sachet

mild Mexican spice blend

(ContainsGluten)

½

red onion

1

green capsicum

1 cob

corn

1 clove

garlic

4

mini tortillas

(ContainsGluten)

½ tub

light sour cream

(ContainsMilk)

½ bunch

coriander

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3320 kJ
Fat33.9 g
of which saturates11.4 g
Carbohydrate69.9 g
of which sugars7.7 g
Protein47.2 g
Sodium736 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Pan
Plate
InstructionsPDF
Instructions
1

To prepare the ingredients, finely slice the red onion and green capsicum. Husk the corn and remove the kernels. Peel and crush the garlic and pick the coriander leaves.

2

Heat half of the olive oil in a medium frying pan over a medium heat. Add the beef strips and Mexican spice mix and cook for 1-2 minutes or until browned. Transfer to a plate and set aside.

3

Add the remaining olive oil, red onion and green capsicum and cook, stirring, for 3-5 minutes or until soft. Add the corn kernels and garlic and cook, stirring, for 2 minutes or until fragrant. Return the beef to the pan and cook, stirring, until heated through and coated in spice.

4

Meanwhile, heat the mini tortillas in the microwave on a heatproof plate for 30 seconds or wrapped in foil in a 180°C/160°C fan-forced oven for 5 minutes.

5

To serve, fill the tortillas with the spicy beef and vegetable mix. Dollop with the light sour cream and top with fresh coriander.