Beef Cauliflower & Smashed Avocado Tacos
with Roast Tomato Salsa & Coriander- Eggs
- Soy
- Gluten(Wheat)
Time for another taco-tastic dinner! Mexican spices mingle with roasted cauliflower and onion for a beef and veggie packed meal that's bursting with flavour. Paired with creamy smashed avo and tangy tomato salsa, this flavour fiesta will get your tastebuds dancing.
Ingredients
1 portion
cauliflower
½
Onion
1 sachet
Mexican Fiesta spice blend
1 head
cos lettuce
1
avocado
1 packet
garlic aioli
(Contains: Eggs, Soy; )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
roasted tomato salsa
1 packet
coriander
1 packet
beef strips
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely shred cos lettuce. Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado until smooth. Season to taste. • In a large bowl, combine cos lettuce, garlic aioli and a drizzle of olive oil. Season to taste. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• When the cauliflower is done, remove tray from oven and drizzle over the honey. Toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by topping with some smashed avocado, cos lettuce, beef and Mexican cauliflower. • Dollop over roasted tomato salsa. Tear over coriander. Enjoy!
