This Middle Eastern and Mexican fusion dish is full of surprises! Bite into tender beef strips to excite your taste buds, gobble up the green goodness of the salsa to nurture your body, and top it off with pickled onions for a tangy finish!
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.
ras el hanout(ContainsGlutenMay be present Sulphites)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
spinach & rocket mix
dill & parsley mayonnaise(ContainsEgg)
white wine vinegar
Thinly slice the red onion (see ingredients). In a small bowl, combine the white wine vinegar and a generous pinch of salt and sugar. Add the onion to the pickling liquid. Add just enough water to cover the onion, stir to coat, then set aside until serving.
While the onion is pickling, combine the ras el hanout, honey and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add the beef strips and toss to coat.
Thinly slice the cucumber into batons. Thinly slice the tomato into half-moons. Finely chop the parsley leaves. Combine the cucumber, tomato and parsley in a medium bowl with a drizzle of olive oil and season with salt and pepper.
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
Heat the mini flourtortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading each tortilla with the dill & parsley mayonnaise. Top with the spinach & rocket mix, cucumber salad and shawarma beef. Garnish with the pickled onion.