Caribbean Beef & Celery Slaw Tacos
with Charred Corn & Mayonnaise- Gluten(Wheat)
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Can’t it be taco night every night? How can you improve on Caribbean-style honey-tossed beef strips, charred corn salsa and crunchy slaw wrapped up in a warm tortilla. We dare you to name a better meal! *This recipe is under 650kcal per serving.*
Ingredients
½ tin
sweetcorn
1 stalk
celery
1 packet
beef strips
1 sachet
Mild Caribbean Jerk Seasoning
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
white wine vinegar
Nutrition Values
Utensils
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!
