Fast Chermoula-Spiced Beef & Pork Tacos
with Capsicum Relish, Celery Slaw & Feta
- Sulphites
- Wheat
- Gluten
- Eggs
- Soy
- Milk
- Cashew
- Pine nut
- May contain traces of allergens
One pan, two powerhouse flavours and three tacos. Let’s count it down! Cooking in one pan takes the fuss and bother out of dinner so you can focus on the fun times. Like these two delicious additions - chermoula and chargrilled capsicum relish are perfect for spicing up tacos, three of which have your name written on them.
Ingredients
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
250 g
Beef & Pork Mince
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Celery
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 sachet
Chermoula Spice Blend
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice celery.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook beef & pork mince, breaking up with a spoon, until browned, 3-4 minutes.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Addchermoula spice blend and cook, stirring until fragrant, 1 minute.
• Remove from heat, then add the honey and toss to combine. Season to taste with salt and pepper.
• Meanwhile, in a medium bowl, combine shredded cabbage mix, celery, baby leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Spread chargrilled capsicum relish over tortillas, then top with celery slaw and chermoula-spiced beef and pork.
• Drizzle over garlic aioli and crumble with feta (see ingredients) to serve. Enjoy!
