You think you know tacos? Think again. Our Asian-style beef filling changes the whole flavour profile of these tacos with its sweet and salty honey-soy glaze. Top them with fresh veggies and a punchy onion pickle for maximum enjoyment of this game-changer in fusion cuisine.
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
Japanese dressing(ContainsSesame, Soy)
mini flour tortillas(ContainsGluten)
mixed salad leaves
rice wine vinegar
soy sauce(ContainsSoy, Gluten)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. TIP: Toss the onion occasionally so it stays submerged.
While the onion is pickling, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the cucumber into thin batons. In a small bowl combine, the Japanese dressing and the mayonnaise.
Thinly slice the beef rump into 1cm strips. In a medium bowl, combine the soy sauce, honey and garlic.
In a medium frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the beef strips and cook until browned and cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender. Reduce the heat to medium and return the beef to the pan. Add the honey-soy marinade and cook until fragrant, 1-2 minutes.
While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Drain the pickled onion. Bring everything to the table. Fill the tortillas with the mixed salad leaves, carrot, cucumber, honey-soy beef and pickled onion. Drizzle over the Japanese mayo.