Caribbean Beef Rump Tacos

Name: Caribbean Beef Rump Tacos with Tomato-Corn Salsa & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 tin Sweetcorn; 1 sachet Coriander; 300 g Beef Rump; 6 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 Carrot; 1 packet Garlic Aioli; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Cherry Tomatoes; 1 drizzle olive oil; 1 tsp white wine vinegar

with Tomato-Corn Salsa & Garlic Aioli

Get up to $175 off

You told us you loved Caribbean jerk beef, and we listened! we're giving it a spin in tasty tacos with a tangy tomato and corn salsa and crunchy salad to bring the meal together

This recipe is under 650kcal per serving.

Tags:

Easy

Allergens:

Wheat

•Gluten

•Eggs

•Soy

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

1 sachet

Coriander

300 g

Beef Rump

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Mixed Salad Leaves

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Cherry Tomatoes

Not included in your delivery

1 drizzle

olive oil

1 tsp

white wine vinegar

Nutrition Values

Calories619 kcal

Energy (kJ)2590 kJ

Fat25.3 g

of which saturates8.5 g

Carbohydrate51.5 g

of which sugars12.5 g

Dietary Fibre10.7 g

Protein40.7 g

Cholesterol55 mg

Sodium1380 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

• Drain the sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add beef rump, toss to coat and set aside.

Little cooks: Take charge by combining the ingredients!

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, grate carrot. Roughly chop coriander and tomato. • Add coriander and tomato to the bowl with the charred corn. Drizzle with olive oil and season with salt and pepper.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice the beef rump. • Top tortillas with salad, Caribbean jerk beef and tomato-corn salsa • Dollop with garlic aioli to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!