Quick Caribbean Jerk Beef Rump & Slaw Tacos

• Meanwhile, season beef rump with salt and pepper.
• 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.
• 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, lettuce, garlic aioli and a 
drizzle of white wine vinegar and olive oil. Season to taste with salt 
and pepper.
• Microwave mini flour tortillas on a microwave-safe 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!