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Mexican Beef Tacos

Mexican Beef Tacos

with Skillet Veggies & Sour Cream

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This dish proves that Mexican food isn’t always simple street food. With luxurious sour cream and skillet veggies perfect for the warmer 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!

Tags:Egg FreeHigh Protein
Allergens:GlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

beef strips

½ sachet

Mexican seasoning

½

red onion

1

green capsicum

1 cob

corn

1 clove

garlic

4

mini tortillas

(ContainsGluten)

½ tub

light sour cream

(ContainsMilk)

1 bunch

coriander

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2580 kJ
Fat29.1 g
of which saturates10.7 g
Carbohydrate42.5 g
of which sugars7.6 g
Dietary Fibre0 g
Protein42.6 g
Cholesterol0 mg
Sodium625 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Pan
Plate
Instructionsarrow up iconarrow up icon
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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 seasoning 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 180ºC/160ºC 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 coriander.