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Honey & Thyme Beef Tacos

Honey & Thyme Beef Tacos

with Leafy Salad & Aioli

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The secret to our colourful, Mediterranean-style beef tacos is all in the leafy goodness. Substituting Greek yoghurt for garlic aioli lends a pleasant creaminess and finishing it with crumbly cheese means you can chomp down on these tasty delights without a second thought.

Tags:Quick
Allergens:GlutenEggsMilk

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

thyme

1

tomato

1 sachet

dried oregano

1 packet

beef strips

1 bag

salad leaves

8

mini flour tortillas

(ContainsGluten)

1 packet

garlic aioli

(ContainsEggs)

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

2 clove

garlic

Not included in your delivery

olive oil

1 tbs

honey

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3437 kJ
Fat44.4 g
of which saturates15.1 g
Carbohydrate60.4 g
of which sugars14.9 g
Protein41.3 g
Sodium1108 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. Pick the thyme leaves and finely chop. Roughly chop the tomato.

2

In a medium bowl, combine the garlic, thyme, dried oregano, honey, a drizzle of white wine vinegar and a drizzle of olive oil, then season with salt. Add the beef strips and toss to coat.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the beef strips, in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

In a large bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the tomato and mixed salad leaves. Set aside.

5

Microwave the mini flour tortillas on a plate in 10 second bursts until warmed through.

6

Toss the salad. Bring everything to the table to serve. Spread the garlic aioli over the tortillas, then top with the leafy salad and honey-thyme beef. Crumble over the cheese.