Asian Sweet Chilli Beef Tacos
with Creamy Cucumber Slaw- Wheat
- Gluten
- Molluscs
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Ingredients
2
Garlic
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1
Cucumber
1 packet
Sweet Chilli Sauce
250 g
Beef Mince
1 packet
Oyster Sauce
(Contains: Molluscs; )
Nutrition Values
Cooking Steps
• Finely chop garlic. Thinly slice cucumber into half-moons.
If you've swapped to beef mince, follow instructions as above.
---------------------------------CCM TEXT------------------------------ • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add oyster sauce, sweet chilli sauce, the soy sauce, garlic and ginger & lemongrass paste and cook until fragrant, 1 minute. Stir to coat. Season to taste.
• Meanwhile, in a large bowl, combine mayonnaise with a drizzle of vinegar. Set aside. • Season with salt and pepper, then add slaw mix, cucumber and baby leaves and toss to coat. Set aside. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
----------------------------CCM TEXT--------------------------- • Bring everything to the table to serve. Build your tacos by topping each tortilla with some slaw mix and sweet chilli beef. • Spoon over any remaining glaze from the pan. Enjoy!
