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All-American Spiced Beef Tacos

All-American Spiced Beef Tacos

with Smokey Aioli Slaw & Charred Corn Salsa

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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.

Tags:Family Friendly
Allergens:EggsGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 tin

sweetcorn

1

carrot

1 bag

shredded cabbage mix

1 packet

smokey aioli

(ContainsEggs)

1

tomato

1 packet

beef strips

1 sachet

All-American Spice Blend

8

mini flour tortillas

(ContainsGluten)

1 bunch

parsley

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat36.1 g
of which saturates5.6 g
Carbohydrate78.6 g
of which sugars15.1 g
Dietary Fiber0 g
Protein42.8 g
Cholesterol0 mg
Sodium1100 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

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.