HelloHero: Caribbean Beef Rump Tacos
with Tomato-Corn Salsa & Garlic Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
300 g
Beef Rump
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Snacking Tomatoes
Nutrition Values
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!
