Quick Spiced Beef & Cheddar Tacos
with Smokey Slaw & Corn-Cucumber Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tin
Sweetcorn
250 g
Beef Strips
1 sachet
All-American Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
packet
Slaw Mix
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Slaw Mix
1
Cucumber
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• While the corn is cooking, combine slaw mix, smokey aioli and a drizzle of olive oil in a second medium bowl. Season with salt and pepper. Set aside. • Roughly chop cucumber, then transfer to the bowl with the corn. Drizzle with white wine vinegar and olive oil. Stir to combine. Season to taste.
Little cooks: Lend a hand by combining the slaw and the salsa!
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips and All-American spice blend, tossing, until beef is browned and cooked through, 2-3 minutes. Remove from heat, then season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
TIP: If your pan is getting crowded, cook the beef in batches for best results!
• Fill each tortilla with a helping of smokey slaw. Top with spiced beef and corn-cucumber salsa. • Spoon over any extra juices from the pan. • Sprinkle with shredded Cheddar cheese to serve. Enjoy! Little cooks: Show them how it's done and help build the tacos!
