Nonna's Beef Tacos
with Caramelised Onion & Creamy Pesto- Milk
- Eggs
- Walnut
- Gluten
- Soy
- Wheat
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
- Milk
- Soy
Okay, we might have been a bit cheeky with the recipe title, but we know Nonna is all about bringing people around the table to enjoy a good meal. So when tender herby beef strips, creamy pesto and caramelised onion come together in DIY tacos, we think Nonna would approve.
Ingredients
1
onion
1 clove
garlic
½ head
cos lettuce
1 punnet
Snacking Tomatoes
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
beef strips
1 sachet
garlic & herb seasoning
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
Thinly slice onion. Finely chop garlic. Shred cos lettuce (see ingredients). Halve the cherry tomatoes.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While onion is cooking, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add beef strips, tossing to coat.
Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a bowl.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Bring everything to the table. Spread a layer of creamy pesto dressing over each tortilla. Top with a helping of cos lettuce, tomatoes and beef. Spoon over some caramelised onion to serve.
