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American Recipes

Quick All-American Beef Tacos

Quick All-American Beef Tacos

Quick All-American Beef Tacos

with Smokey Aioli Slaw & Charred Corn Salsa

Get up to $200 off!

You can't beat tacos for an easy, satisfying meal that everyone will love. So here's a new combo to get your tastebuds tingling, with smokey paprika-infused aioli, spiced beef, slaw and charred corn salsa to top it all off.

Tags:

High Protein

Allergens:

Egg

•Gluten

•Soja

•Wheat

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 bag

shredded cabbage mix

1

carrot

1 packet

smokey aioli

1 packet

beef strips

6

mini flour tortillas

1

tomato

1 bag

coriander

1 sachet

All-American spice blend

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3005 kJ

Fat30.2 g

of which saturates3.8 g

Carbohydrate59.8 g

of which sugars17.2 g

Protein46.3 g

Sodium1011 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl, set aside to cool for 5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out.

2

Grate the carrot. In a second medium bowl, combine the carrot, shredded cabbage mix, smokey aioli and a drizzle of olive oil. Season with salt and pepper. Set aside.

3

Roughly chop the tomato. Add the tomato, white wine vinegar and a drizzle of olive oil to the charred corn. Season and stir to combine, set aside.

4

Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef strips and All-American spice blend in batches and cook until golden, 2-3 minutes. Season.

5

Heat the mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.

6

Roughly chop the coriander. Bring everything to the table to serve. Top each tortilla with the smokey aioli slaw, All-American beef and the charred corn salsa. Pour over any excess meat juices from the pan. Garnish with the coriander.

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