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.
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.
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
garlic & herb seasoning
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.