Easy Caribbean Beef Rump Tacos

Name: Easy Caribbean Beef Rump Tacos with Tomato-Corn Salsa & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
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 Snacking Tomatoes; 1 tsp white wine vinegar; 1 drizzle olive oil

with Tomato-Corn Salsa & Garlic Aioli

4.5(343)

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Calories

616 kcal

Protein

40.6g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Eggs
Soy

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

Snacking Tomatoes

Not included in your delivery

1 tsp

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories616 kcal

Energy (kJ)2580 kJ

Fat25.3 g

of which saturates8.5 g

Carbohydrate50.6 g

of which sugars12.2 g

Dietary Fibre10.3 g

Protein40.6 g

Cholesterol55 mg

Sodium1370 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

• Slice kernels off thern. • 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: Kids can help flavour the beef! Make sure to wash your hands afterwards.

• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes. Roughly chop coriander. • Add coriander and tomato to 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 Caribbean beef rump. • Top tortillas with carrot salad, Caribbean jerk beef and tomato-corn salsa • Drizzle over garlic aioli to serve. Enjoy!

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