Speedy Jerk Beef & Charred Pineapple Tacos
with Smokey Slaw & Coriander
- Wheat
- Gluten
- Soy
- Eggs
Can’t it be taco night every night? How can you improve on Caribbean-style honey-tossed beef strips, charred pineapple and corn salsa and crunchy slaw wrapped up in a warm tortilla. We dare you to name a better meal!
Ingredients
1 tin
Sweetcorn
250 g
Beef Strips
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Smokey Aioli
(Contains: Soy, Eggs; )
1 sachet
Coriander
1 tin
Pineapple Slices
1
Trio Lettuce
Nutrition Values
Cooking Steps
• Drain sweetcorn (see ingredients) and pineapple slices. Discard any liquid from beef strips packaging.
• Roughly chop pineapple slices and green butter lettuce.
• In a medium bowl, combine beef strips, mild Caribbean jerk seasoning and a drizzle of olive oil.
Little cooks: Take charge by combining the ingredients!
• Heat a large frying pan over high heat.
• Cook corn kernels and pineapple until lightly browned, 4-5 minutes. Transfer to a bowl.
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.
• Add lettuce, smokey aioli and a drizzle of white wine vinegar to the bowl with the charred corn and pineapple. Season to taste and toss to combine.
• Top tortillas with smokey slaw, charred pineapple salsa and Jerk beef.
• Tear over coriander to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
