Quick Tex-Mex Beef Tacos
with Charred Corn & Avocado Salsa
Get ready for a hand-held feast of Tex-Mex delights! Lightly spiced tender beef, corn salsa, avocado and sour cream makes these tacos an easy dinner winner.
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
avocado
1 packet
beef mince
1
carrot
1 bag
coriander
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
½
lemon
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
sour cream
(Contains: Milk;)
1 tin
sweetcorn
1
tomato
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
Not included in your delivery
olive oil
¼ cup
water
Utensils
Cooking Steps
• Cut avocado into small cubes. Finely chop tomato. Grate carrot. Roughly chop coriander. Zest the lemon to get a generous pinch and slice into wedges. Drain the sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Set aside in a medium bowl to cool slightly.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Add carrot and Tex-Mex spice blend and cook, until softened, 1-2 minutes. • Add beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add enchilada sauce and the water and cook until heated through and well combined, 1 minute.
• Add avocado, tomato, coriander, lemon zest, a generous squeeze of lemon juice to the corn and toss. Season and set aside. • Heat the mini flour tortillas in the microwave for 10 second bursts, until warmed through.
• Bring everything to the table. Build your taco by filling with the Tex Mex beef, charred corn and avocado salsa. Top with sour cream to serve.
