All-American Spiced Beef Tacos

Name: All-American Spiced Beef Tacos with Smokey Aioli Slaw & Charred Corn Salsa
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 tin sweetcorn; 1 carrot; 1 bag Shredded Cabbage Mix; 1 packet Smokey Aioli; 1 tomato; 1 tsp white wine vinegar; 1 packet beef strips; 1 sachet All-American Spice Blend; 8 Mini Flour Tortillas; 1 bunch parsley

with Smokey Aioli Slaw & Charred Corn Salsa

4.0(245)

Recipe Development TeamUpdated on November 27, 2020

Get tasty recipes from just $6 per serving

Calories

undefined undefined

Protein

42.8g protein

Total

20 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Eggs
Soy
Gluten(Wheat)

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

sweetcorn

carrot

1 bag

Shredded Cabbage Mix

1 packet

Smokey Aioli

(Contains: Eggs, Soy)

tomato

1 packet

beef strips

1 sachet

All-American Spice Blend

Mini Flour Tortillas

(Contains: Gluten(Wheat))

1 bunch

parsley

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition

/ per serving

Energy (kJ)3500 kJ

Fat36.1 g

of which saturates5.6 g

Carbohydrate78.6 g

of which sugars15.1 g

Protein42.8 g

Sodium1100 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

Cooking Steps

PDF

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.