Hoisin Beef & Mushroom Tacos
with Garlic Aioli
We love inventing new flavour combinations that work in tacos, and we think these Chinese takeaway inspired ones are some of our favourites. With loads of umami from mushrooms, hoisin sauce and tender beef, plus crisp lettuce and creamy aioli, this meal puts the fun into fusion!
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 punnet
button mushrooms
1
carrot
1 sachet
hoisin sauce
(Contains: Soy; May be present: Eggs, Fish, Milk, Cashew, Almond, Sesame)
1 packet
beef mince
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 bag
baby spinach leaves
2 clove
garlic
1
onion
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains: Soy, Gluten; )
1 tbs
water
1 tbs
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. Thinly slice the brown onion. Thinly slice the button mushrooms. Grate the carrot.
In a small bowl, combine the garlic, hoisin sauce, soy sauce, rice wine vinegar and the water. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef mince and onion, breaking up the mince with a spoon, until browned, 4-5 minutes.
Add the sliced mushrooms and cook until tender, 3-4 minutes. Add the hoisin sauce mixture and stir through. Cook until the mixture has thickened, 2-3 minutes.
Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by spreading a layer of garlic aioli over a tortilla. Top with a helping of baby spinach leaves, carrot, hoisin beef and veggies.
