Tex-Mex Spiced Beef & Corn Slaw Tacos for Dinner
with Apple & Pear Crumble for Dessert- Eggs
- Gluten
- Soy
- Wheat
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
These minimal-prep tacos are perfect for when you're short on time - but still want a meal that's big on flavour. Bursting with cumin, paprika and chilli, plus a touch of cinnamon, our Mexican Fiesta spice blend is the not-so-secret seasoning for the juicy beef strips. Top the tacos off with cooling, crunchy cucumber, for a refreshing finish. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1 packet
garlic paste
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
beef strips
1 tin
sweetcorn
1
cucumber
1 packet
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
2
apple
2
pear
1 sachet
sweet golden spice blend
(May be present: Wheat, Gluten, Soy, Milk.)
1 packet
classic oat mix
(Contains: Gluten, Wheat, Sulphites; May be present: Soy, Milk, Sesame, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine garlic paste, Tex-Mex spice blend, beef strips and a drizzle of olive oil. • Drain sweetcorn. • Slice cucumber into thin sticks. • In a second medium bowl, combine slaw mix, half the garlic aioli and a drizzle of vinegar. Season.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly charred, 4-5 minutes. • Transfer to bowl with the slaw and toss to combine. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Spread tortillas with remaining garlic aioli. • Fill each tortilla with slaw, Mexican-spiced beef and cucumber. Enjoy!
