BBQ Beef Brisket & Street-Style Tacos

Name: BBQ Beef Brisket & Street-Style Tacos with Celery Slaw & Pickled Onions
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; 1 packet celery; 1 red onion; 1 tbs white wine vinegar; 1 packet slow-cooked beef brisket; 1 sachet Tex-Mex spice blend; 1 packet BBQ sauce; 1 packet shredded cabbage mix; 1 packet baby spinach leaves; 1 packet garlic aioli; 6 mini flour tortillas; 1 packet Cheddar cheese; 1 packet coriander

with Celery Slaw & Pickled Onions

Get up to $200 off!

You've heard it here first; these tacos taste even better than they look (and they look pretty darn delicious!). Smokey shredded beef brisket pairs swell with a crispy celery slaw, Cheddar and pickled onions. No cutlery needed!

Allergens:

Eggs

•Gluten

•Soy

•Wheat

•Milk

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

celery

red onion

1 packet

slow-cooked beef brisket

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

1 packet

BBQ sauce

1 packet

shredded cabbage mix

1 packet

baby spinach leaves

1 packet

garlic aioli

(Contains: Eggs;)

mini flour tortillas

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

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

coriander

Not included in your delivery

olive oil

1 tbs

white wine vinegar

Nutritional Values

Energy (kJ)4001 kJ

Calories956 kcal

Fat51.7 g

of which saturates16.3 g

Carbohydrate70 g

of which sugars23.9 g

Dietary Fibre13.1 g

Protein49.1 g

Sodium1994 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Drain corn kernels. • Thinly slice celery and red onion.

• In a small heatproof bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside.

• In a large bowl, place slow-cooked beef brisket including the liquid. Shred beef with 2 forks. • Heat a large frying pan over high heat. Cook shredded beef brisket and corn kernels, stirring, until heated through and liquid has evaporated, 4-5 minutes. • In the last minute, add Tex-Mex spice blend and cook until fragrant. • Remove pan from heat then stir through BBQ sauce. Season to taste.

• Meanwhile, in a second large bowl, combine shredded cabbage mix, baby spinach leaves, celery, garlic aioli and a drizzle of olive oil. Season.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Bring everything to the table. • Build tacos by topping tortillas with celery slaw, BBQ beef brisket, pickled onion and Cheddar cheese. • Tear over coriander to serve. Enjoy!