Beef Cauliflower & Smashed Avocado Tacos
with Roast Tomato Salsa & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Cos Lettuce
1
Avocado
1 sachet
Coriander
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1
Cauliflower
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
250 g
Beef Strips
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely shred cos lettuce. Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado until smooth. Season to taste. • In a large bowl, combine cos lettuce, garlic aioli and a drizzle of olive oil. Season to taste. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• When the cauliflower is done, remove tray from oven and drizzle over the honey. Toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by topping with some smashed avocado, cos lettuce, beef and Mexican cauliflower. • Dollop over roasted tomato salsa. Tear over coriander. Enjoy!
