Tex-Mex Beef Mini Pita Pockets
with Avocado Smash & Corn Chips- Wheat
- Gluten
- Sesame
- May contain traces of allergens
- Milk
- Soy
Kick off a flavour fiesta tonight with this vibrant, easy-to-assemble meal! Pan-sear juicy Tex-Mex spiced beef strips, then tuck them into warm, pillowy pita pockets along with crisp cos lettuce. Finish with a dollop of creamy avocado smash and a side of crunchy corn chips for the perfect scoop-and-dip. Dinner done in a delicious flash!
Ingredients
1
Cos Lettuce
1
Avocado
250 g
Beef Strips
1 sachet
Tex-Mex Spice Blend
4
Pita Bread
(Contains: Sesame, May contain traces of allergens, Wheat, Gluten; )
1 packet
Corn Chips
(Contains: Milk, Sesame, Soy, May contain traces of allergens; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Roughly chop cos lettuce.
- Slice avocado in half and scoop out flesh. Place avocado in a small bowl and mash with a fork. Add a drizzle of white wine vinegar and stir to combine. Season to taste and set aside.
Little cooks: Help prep the avo!
- Discard any liquid from beef strip packaging. 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 in batches, tossing, 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, microwave mini pita bread on a plate for 20 seconds, until warmed through.
- In a large bowl, combine cos with a drizzle of olive oil and white wine vinegar. Season to taste.
Little cooks: Take the lead by tossing the salad!
- Open pita bread and fill with some avocado smash, cos and Tex-Mex beef.
- Serve with corn chips, remaining cos and avocado smash. Enjoy!
ELEVATE ME: If you've added extra ingredients to your recipe, grate totara tasty cheese. Roughly chop coriander (including stalk!). Add grated cheese and coriander to pita pockets. Drizzle over hot sauce to serve.
