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.
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
Shredded Cabbage Mix
baby spinach leaves
(Contains Egg; )
Mini Flour Tortillas
(Contains Gluten; )
(Contains peanuts; )
Mild Caribbean Jerk Seasoning
Not included in your delivery
(Contains Milk; )
white wine vinegar
• 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.
• 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.
• 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.
• 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!