Beef Brisket & Creamy Slaw Tacos for Dinner

Name: Beef Brisket & Creamy Slaw Tacos for Dinner with Mango Cheesecake & Coconut Caramel for Dessert
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 300 g Slow-Cooked Beef Brisket; 1 Avocado; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 6 Mini Flour Tortillas; 1 packet Slaw Mix; 1 packet Garlic Aioli; 1 Fresh Chilli; 1 tin Pineapple Slices; 1 sachet All-American Spice Blend

with Mango Cheesecake & Coconut Caramel for Dessert

4.5(8)

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Calories

1160 kcal

Protein

37.7g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten
Eggs
Soy

Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Tacos can be customerised to fit the entire family’s tastes, from beef brisket to avocado and pineapple.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

300 g

Slow-Cooked Beef Brisket

Avocado

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Slaw Mix

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Fresh Chilli

1 tin

Pineapple Slices

1 sachet

All-American Spice Blend

Nutrition Values

Calories1160 kcal

Energy (kJ)4850 kJ

Fat84.3 g

of which saturates29.8 g

Carbohydrate60.2 g

of which sugars20.7 g

Dietary Fibre10.5 g

Protein37.7 g

Cholesterol90.4 mg

Sodium1780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket and All-American spice blend in a baking dish and turn to coat. Pour liquid from the packaging over beef. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes. • When beef has finished cooking, use two forks to pull apart the beef, breaking it up.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine avocado, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. Set aside. • Drain pineapple slices.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Thinly slice fresh chilli (if using). Finely chop charred pineapple. • In a second medium bowl, combine pineapple and chilli. Season and set aside.

• In a third medium bowl, combine slaw mix, garlic aioli and season to taste. Set aside.

• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

• Bring everything to table to serve. • Fill tortillas with creamy slaw, beef brisket, tangy avocado and pineapple salsa. • Sprinkle over shredded Cheddar cheese and tear over herbs (see ingredients) to serve. Enjoy!