You can't beat tacos for an easy, satisfying meal that everyone will love. So here's a new combo to get your tastebuds tingling, with smokey paprika-infused aioli, spiced beef, slaw and charred corn salsa to top it all off.
Always refer to the product label for the most accurate ingredient and allergen information.
shredded cabbage mix
All-American Spice Blend
mini flour tortillas(ContainsGluten)
white wine vinegar
Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside to cool for 5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
While the corn is charring, grate the carrot (unpeeled). In a large bowl, combine the carrot, shredded cabbage mix, smokey aioli and a drizzle of olive oil. Season with salt and pepper. Set aside.
Roughly chop the tomato. Add the tomato, white wine vinegar and a drizzle of olive oil to the charred corn. Season with salt and pepper, stir to combine and set aside.
In a second medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate and season with salt and pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Roughly chop the parsley. Bring everything to the table to serve. Top each tortilla with the smokey aioli slaw, All-American spiced beef and the charred corn salsa. Spoon over any excess juices from the pan. Garnish with the parsley.