Quick Tex-Mex Beef Strips & Cheddar Tacos
with Creamy Slaw & Celery Salsa
These tacos may be mini but they pack a might punch of flavour! Enjoy the mouth-watering smokiness of our Tex-Mex spiced beef strips paired with a refreshing garlic slaw and corn salsa for some coolness and crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tin
Sweetcorn
1 packet
Bbq Sauce
1 packet
Onion
250 g
Beef Strips
1
Celery
6
Mini Flour Tortillas
1 packet
Coriander
1 packet
Slaw Mix
1 packet
Cheddar Cheese
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Lemon
1 packet
Light Sour Cream
(Contains: Milk;)
Utensils
Cooking Steps
• Drain sweetcorn. Roughly chop celery. Slice lemon into wedges. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add celery, a squeeze of lemon juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips and Tex-Mex spice blend, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Meanwhile, combine slaw mix and BBQ sauce in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Top each tortilla with creamy slaw, Tex-Mex beef strips, tomato salsa and Cheddar cheese. • Tear over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
