Ready, set and go, make those tacos! Look at the speed in which these bad-boys come together with sweet harissa sauce coating beef rump and a fresh cucumber salad, it’s an easy win for these tacos. Let the checkered flag fly.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
carrot
1
cucumber
1 packet
Beef Rump
1 packet
harissa paste
1 sachet
Garlic & Herb Seasoning
1 bag
Mixed Salad Leaves
6
Mini Flour Tortillas
1 packet
Greek-Style Yoghurt
olive oil
1 tsp
honey
20 g
butter
drizzle
white wine vinegar
• Grate the carrot. Thinly slice cucumber into half-moons.
• Pound beef rump with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef and carrot, turning, for 5-6 minutes (depending on thickness), or until beef is cooked to your liking. • Reduce heat to medium. Add harissa paste, garlic & herb seasoning, the honey, butter and a splash of water, then simmer, stirring, 2-3 minutes. Transfer beef to plate to rest, then season to taste.
• Meanwhile, add mixed salad leaves and cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl, then season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Slice beef rump. • Fill tortillas with cucumber salad and honey harissa beef. Drizzle with Greek-style yoghurt. Enjoy!