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 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame. )
1
Avocado
1 sachet
Tex-Mex Spice Blend
250 g
Beef Strips
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
baby leaves
1 packet
Shredded Cabbage Mix
1
Corn
• Slice avocado in half, scoop out flesh and roughly chop. • Slice kernels off corn cob.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • In a medium bowl, combine charred corn, avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.
• Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips and Tex Mex spice blend. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to a medium-high heat with a drizzle of olive oil, then add enchilada sauce (see ingredients), the butter, brown sugar and a drizzle of water. Cook until slightly reduced, 1-2 minutes. • Add cooked beef strips and baby leaves to the pan, stirring, until wilted. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Fill tortillas with some Mexican beef, shredded cabbage mix, avocado salsa and Greek-style yoghurt. Enjoy!
Little cooks: Take the lead and help build the tacos!