Mexican Fiesta Beef Tacos & Corn Cob
with Mini Flour Tortillas, Tomato Salsa & Sour Cream
Cutlery-free meals are all the rage so these handheld delights will bring out the kids in all of us. Packed with Mexican beef strips, capsicum, smokey aioli and cheese (just to name a few), juicy corn is the perfect addition to round out your meal!
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 cob
corn
1
capsicum
1 packet
beef strips
1 packet
Mexican Fiesta spice blend
12
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Tomato Salsa
(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
1 bag
coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Boil the kettle. Half fill a medium saucepan with boiling water and a pinch of salt. Bring to boil. • Cut corn cob in half. • Cook corn in the boiling water for 5-6 minutes until tender. Drain and return to saucepan. Season and cover to keep warm.
• Meanwhile, thinly slice capsicum. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine beef strips, Mexican fiesta spice blend and a drizzle of olive oil.
• Slice half of the mini flourtortillas into quarters. • Spread over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips and capsicum, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• In a medium bowl, combine baby spinach leaves, a drizzle of olive oil and white wine vinegar, toss to coat. Season. • Microwave the remaining mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by spreading each taco with smokey aioli. Top with spinach, beef strips, capsicum and Cheddar cheese. • Serve with corn cob, tortilla chips, tomato salsa and light sour cream. • Tear coriander over tacos and corn cob to serve. Enjoy!