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

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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin




1 bag

shredded cabbage mix

1 packet

smokey aioli




1 packet

beef strips

1 sachet

All-American Spice Blend


mini flour tortillas


1 bunch


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.