OK, we may be getting a little cheeky with this one, but we know Nonna is all about bringing people around the table to enjoy a meal of wonderful flavours. So when tender herby beef strips, creamy pesto and caramelised onion come together in DIY tacos, we think Nonna would approve.
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/ Serving 4 people
/ Serving 4 people
mini flour tortillas(ContainsGluten)
creamy pesto dressing(ContainsMilk)
Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Finely chop the tomato.
In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic glaze and simmer until dark and slightly sticky, 3-5 minutes. Season with salt and pepper and remove from the heat.
While the onion is cooking, combine the garlic, beef strips and Italian herbs in a large bowl. Drizzle with olive oil and season with the salt and a pinch of pepper. Mix well.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a medium bowl and repeat with remaining beef. TIP: Cooking the beef strips in batches on a high heat prevents the meat from stewing and ensures a tender result.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table. Build your tacos by spreading a layer of the creamy pesto dressing over a tortilla. Top with the cos lettuce, tomato, Italian beef and the caramelised onion.