HelloHero: Caribbean Beef Rump Tacos

Name: HelloHero: Caribbean Beef Rump Tacos with Tomato-Corn Salsa & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin sweetcorn; 1 packet Beef Rump; 1 sachet Mild Caribbean Jerk Seasoning; 1 carrot; ½ packet cherry tomatoes; 1 packet Coriander; 6 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 tsp white wine vinegar; 1 packet Garlic Aioli

with Tomato-Corn Salsa & Garlic Aioli

Get up to $175 off

You told us you loved Caribbean jerk beef rump, 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.

Tags:

Kid Friendly

•Bestseller

Allergens:

Gluten(Wheat)

•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 packet

Beef Rump

1 sachet

Mild Caribbean Jerk Seasoning

carrot

½ packet

cherry tomatoes

1 packet

Coriander

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Mixed Salad Leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values

Energy (kJ)2745 kJ

Calories656 kcal

Fat27.2 g

of which saturates9.8 g

Carbohydrate56.4 g

of which sugars14.5 g

Dietary Fibre12.3 g

Protein41.9 g

Sodium1520 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 Non-Stick 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: Kids can help flavour the beef rump! Make sure to wash your hands afterwards.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). 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 medium-high heat with a drizzle of olive oil. When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. • 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!

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