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All-American Spiced Beef Tacos
All-American Spiced Beef Tacos

All-American Spiced Beef Tacos

with Smokey Aioli Slaw & Charred Corn Salsa

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:
Kid Friendly
Allergens:
Eggs
Soy
Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1

carrot

1 bag

Shredded Cabbage Mix

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1

tomato

1 packet

beef strips

1 sachet

All-American Spice Blend

8

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bunch

parsley

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values

/ 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.

Utensils

Large Non-Stick Pan

Cooking Steps

Char the corn
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.

Make the slaw
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.

Make the salsa
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.

Cook the beef
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.

Heat the tortillas
5

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

Serve up
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.