Express Beef Tacos & Charred Corn Salsa
with Herby Mayo Slaw & Onion Chutney
- Eggs
- Soy
- Sulphites
- Wheat
- Gluten
Sometimes it can be tricky to find new ways to jazz up tacos, but not tonight - onion chutney on beef is taking out the guesswork and creating new inspiration for your taco night. We also threw a herby mayo into the slaw for a bit of fun.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Onion Chutney
(Contains: Sulphites; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Shredded Cabbage Mix
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. Roughly chop tomato.
• Heat a large frying pan over high heat. Cook corn until lightly browned,
4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out!
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook beef mince, breaking up with a spoon, until just browned,
4-5 minutes.
• Add classic roast seasoning and cook, stirring until fragrant, 1-2 minutes.
• Remove from the heat, then add onion chutney and a splash of water,
stirring to combine.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second
bursts until warmed through.
• Meanwhile, add tomato and a drizzle of the vinegar and olive oil to the
bowl of charred corn. Season to taste with salt and pepper.
• In a second medium bowl, combine shredded cabbage mix and
dill & parsley mayonnaise. Toss to combine.
Little cooks: Kids can help combine the ingredients for the salsa and slaw.
• Top each tortilla with herby mayo slaw, beef and charred corn salsa.
• Tear over parsley to serve. Enjoy!
Little cooks: Take charge and help build the tacos!
