Seared Beef Steak Tacos & Guacamole

Name: Seared Beef Steak Tacos & Guacamole with Zingy Cos Lettuce & Aioli
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet Premium Sirloin Tip; 1 sachet paprika spice blend; ½ red onion; ¼ cup white wine vinegar; 1 head baby cos lettuce; 1 cucumber; 1 tomato; 1 avocado; 1 packet Green Dressing; 6 mini flour tortillas; 1 packet garlic aioli; ½ lime

with Zingy Cos Lettuce & Aioli

Get up to $200 off!

These tacos are truly like nothing you've seen before. With premium sirloin tip, zingy cos lettuce and homemade guacamole, you won't be going back to super soggy or plain tacos ever again.

Allergens:

Gluten

•Soy

•Wheat

•Eggs

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Premium Sirloin Tip

1 sachet

paprika spice blend

red onion

1 head

baby cos lettuce

cucumber

tomato

avocado

1 packet

Green Dressing

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

garlic aioli

(Contains: Eggs;)

lime

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)2809 kJ

Fat32.2 g

of which saturates5.4 g

Carbohydrate51.6 g

of which sugars13.2 g

Protein40.3 g

Sodium922 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine paprika spice blend, a generous drizzle of olive oil and a pinch of salt. • In a large frying pan, heat a drizzle of olive oil over high heat. When pan is hot, sear premium sirloin tip until browned, 1 minute on both sides.

• Transfer beef to a lined oven tray. Brush over paprika oil. • Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• While beef is roasting, thinly slice red onion (see ingredients). • In a second small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Roughly chop baby cos lettuce. • Slice cucumber into thin sticks. • Finely chop tomato. • Slice lime into wedges. • Slice avocado in half and scoop the flesh out of its skin.

• In a medium bowl, place avocado and mash with a fork. • Add tomato and a generous squeeze of lime juice. Stir to combine. Season to taste. • Just before serving, in a second medium bowl, combine cos lettuce and green dressing. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

• Thinly slice beef. Toss in beef resting juices on oven tray. • Drain pickled onion. • Bring everything to the table. Build tacos by topping tortillas with garlic aioli, zingy cos lettuce, cucumber, beef steak, guacamole and pickled onion. • Serve with any remaining lime wedges. Enjoy!