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2 clove
garlic
1 bag
Slaw Mix
1 packet
beef mince
1 sachet
Southeast Asian Spice Blend
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
hoisin sauce
(Contains Soy; )
8
Mini Flour Tortillas
(Contains Gluten; )
1 bunch
coriander
1 tub
mayonnaise
(Contains Egg; )
1 packet
Crispy Shallots
1
cucumber
olive oil
2 tsp
rice wine vinegar (for the dressing)
1
eggs
(Contains Egg; )
¼ cup
water
2 tsp
rice wine vinegar (for the sauce)
Finely chop the garlic. Slice the cucumber into thin sticks. In a medium bowl, combine the rice wine vinegar (for the dressing) and a drizzle of olive oil, then season with salt and pepper. Add the slaw mix and set aside.
In a medium bowl, combine the beef mince, Southeast Asian spice blend, egg, garlic and fine breadcrumbs (see ingredient). Using damp hands, shape a heaped spoonfuls of the beef mixture into meatballs, then transfer to a plate. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 10-12 minutes.
While the meatballs are cooking, combine the hoisin sauce, water and rice wine vinegar (for the sauce) in a small bowl. When the meatballs are cooked, add the hoisin glaze to the pan. Turn to coat the meatballs and cook until slightly reduced, 1 minute. Transfer the meatballs to a board or plate and cut in half.
Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.
Roughly chop the coriander. Toss the slaw. Bring everything to the table to serve. Build your tacos by adding some slaw, cucumber and hoisin beef meatballs to each tortilla. Spoon over any hoisin glaze left in the pan. Top with the mayonnaise. Garnish with coriander and crispy shallots.