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
1
Tomato
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
1 sachet
Tex-Mex Spice Blend
250 g
Beef & Pork Mince
6
Mini Flour Tortillas
1 packet
Slaw Mix
1 packet
Parsley
1
Spring Onion
1 packet
Garlic Aioli
• Drain the sweetcorn. Roughly chop tomato. Thinly slice spring onion. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add tomato, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef & pork mince and Tex-Mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.
• Meanwhile, combine slaw mix and garlic aioli in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Top each tortilla with creamy slaw, Tex-Mex beef and pork, tomato salsa and shredded Cheddar cheese. • Tea over parsley to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!