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!
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
1 clove
garlic
½ head
cos lettuce
1 bunch
coriander
½ unit
long green chilli
1 packet
button mushrooms
1 unit
carrot
1 sachet
hoisin sauce
(ContainsSoy)1 packet
beef mince
6 unit
mini flour tortillas
(ContainsGluten)1 packet
garlic aioli
(ContainsEggs)Not included in your delivery
olive oil
1.5 tbs
soy sauce
(ContainsSoy, Gluten)1 tbs
rice wine vinegar (or white wine vinegar)
4 tsp
water
Finely chop the garlic (or use a garlic press). Shred the cos lettuce (see ingredients list). Thinly slice the long green chilli (see ingredients list), if using. Thinly slice the button mushrooms. Grate the carrot (unpeeled).
In a small bowl, combine the 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, add the beef mince and garlic and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the sliced mushrooms and carrot to the pan and cook until tender, 4-5 minutes. Add the hoisin sauce mixture and stir through. Cook until the mixture has thickened, 2-3 minutes.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Roughly chop the coriander. Bring everything to the table to serve. Build your tacos by spreading a layer of garlic aioli over a tortilla. Add some cos lettuce and a helping of the hoisin beef and veggies. Garnish with the coriander and chilli (if using).