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
mini flour tortillas(ContainsGluten)
baby spinach leaves
soy sauce(ContainsSoy, Gluten)
rice wine vinegar (or white wine vinegar)
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.