Caribbean Beef Strip & Pineapple Tacos
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Caribbean Beef Strip & Pineapple Tacos

Caribbean Beef Strip & Pineapple Tacos

with Slaw & Peanuts

A summer time fave, is being whipped up tonight. Chicken tacos that are glazed and topped with a bursting sweetcorn salsa. Go crazy and add a sprinkling of peanuts to enjoy these warmer nights.

Tags:
Kid Friendly
Quick Prep
Super Quick
Allergens:
Milk
Egg
Gluten
Peanut

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ tin

Pineapple Slices

1 packet

beef strips

1 bag

Shredded Cabbage Mix

1 bag

baby spinach leaves

1 packet

mayonnaise

(Contains Egg; )

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

Crushed Peanuts

(Contains Peanut; )

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3416 kJ
Fat46.9 g
of which saturates16.3 g
Carbohydrate51.2 g
of which sugars14.4 g
Protein42.4 g
Sodium1393 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

Instructions

1
1

• Reserve pineapple juice, then drain pineapple slices (see ingredients). • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Roughly chop and set aside.

2
2

• Discard any liquid from beef strips packaging. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef to the pan. • Reduce heat to medium, then add mild Caribbean jerk seasoning, tossing beef to coat. Add reserved pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people) and the butter and cook until beef is sticky, 1-2 minutes.

3
3

• In a large bowl, combine shredded cabbage mix, baby spinach leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

4
4

• Top tortillas with slaw, Caribbean beef and pineapple. • Sprinkle with crushed peanuts to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the peanuts!