HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSizzling Beef Tacos
Sizzling Beef Tacos

Sizzling Beef Tacos

Read more

Let’s hear it for mid-week Mexican! There is something so satisfying about bringing together all of these delicious elements for a bit of crafty dinner assemblage. Every mouthful is a kaleidoscope of yummy avo, sweet corn, sizzling beef and fresh herbs. Grab a handful of each colour of the rainbow and start crafting your unique masterpiece, topped with Tapatio hot sauce – the perfect authentic heat for this sizzling fiesta.

Tags:Egg FreeNaturally Gluten-FreeHealthyHigh FiberHigh ProteinLow CarbLow SodiumNut FreeOne Pot WonderSpicy

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




birdseye chilli



1 cob


½ bunch



red onion

300 g

beef strips

2 tsp

mild Mexican spice blend


1 packet

mini white corn tortillas

2 cup

red cabbage

1 sachet

Tapatio hot sauce

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3570 kJ
Fat35.8 g
of which saturates8.3 g
Carbohydrate78.3 g
of which sugars7.8 g
Dietary Fibre0 g
Protein46.7 g
Sodium261 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, finely chop the chilli (deseeded) and coriander. Finely slice the red onion and finely shred the red cabbage. Shuck the corn and remove the kernels. Juice the lemon.


In a small bowl, mash the avocado with a fork and stir through the birdseye chilli, half of the lemon juice and a pinch of salt. Set aside.


In a separate small bowl, combine the corn, coriander, a third of the red onion and the remaining lemon juice. Set aside.


In a medium frying pan heat half of the olive oil over a medium-high heat. Add the beef strips in two batches, stir frying for 1-2 minutes or until just browned. Remove from the pan. Add the remaining oil and red onion and cook, stirring, for 3 minutes or until softened. Add the Mexican spice mix and cook, stirring, for 1 minute or until fragrant. Return the beef to the pan with any excess meat juices and stir fry to coat well in the spices. Remove from the pan.


Wrap the mini white corn tortillas loosely in foil and place in the oven for 5 minutes to heat up.


Serve up the warmed tortillas, Mexican spiced beef, corn salsa, red cabbage and guacamole and let everyone create their own sizzling beef taco masterpiece. If you like heat, drizzle the tacos with the Tapatio hot sauce.