Soft Shell Beef & Cheddar Tacos
with Healthy Mexican Slaw
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
The secret to our colourful, healthy beef tacos is all in the slaw. Substituting Greek yoghurt for mayonnaise lends a great tangy zestiness, and means you can chomp down on these tasty delights guilt free.
Ingredients
1 portion
red cabbage
1
carrot
½ bunch
coriander
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 block
Cheddar cheese
(Contains: Milk;)
1 packet
beef mince
1 sachet
Mild Mexican Spice Blend
(Contains: Gluten;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Finely slice the red cabbage. Grate the carrot (unpeeled). Pick the coriander leaves and set the stalks to the side to use later. TIP: The coriander stalks have just as much flavour as the leaves!
Place the red cabbage, carrot and 1/2 of the coriander leaves in a large bowl. Add the Greek yoghurt and a drizzle of olive oil and stir to combine. Add a pinch of salt and pepper and taste your slaw. If you can't taste all the flavours add a little more salt and pepper until you can.
Finely chop the coriander stalks. Grate the Cheddar cheese.
Add a drizzle of olive oil to a medium frying pan over a medium-high heat. Cook the beef mince for 4-5 minutes, breaking it up with a wooden spoon, until browned and cooked through. Add the Mexican spice blend and the coriander stalks and cook for 1 minute, or until fragrant.
While the beef mince is cooking, heat the mini flour tortillas in the microwave (on a plate) or in a sandwich press for a few seconds to warm through.
Divide the warm tortillas between plates and top with the beef mince, Mexican slaw, grated Cheddar and the remaining coriander leaves.
