Caribbean Beef & Celery Slaw Tacos
with Charred Corn & Mayonnaise
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
Ingredients
1 tin
Sweetcorn
250 g
Beef Strips
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Celery
1 packet
Parsley
1 packet
Shredded Cabbage Mix
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
• Drain sweetcorn (see ingredients). Thinly slice celery. Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, mild Caribbean jerk seasoning and a drizzle of olive oil.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a second medium bowl, combine shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar. Season to taste. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Add the honey and toss to coat. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
TIP: Cooking the meat in batches over a high heat helps it stay tender. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Top tortillas with celery slaw, Caribbean jerk beef strips and charred corn. Tear over parsley. Enjoy!
Little cooks: Take the lead and help build the tacos!
