Quick Tex-Mex Double Beef Tacos
with Creamy Aioli Slaw & Cheddar Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
500 g
Beef Strips
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Drain sweetcorn. Finely chop garlic. Grate carrot. Discard any liquid from beef strips packaging. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a large bowl, combine garlic, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper, then add beef strips and toss to coat. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
If you've doubled your beef strips, cook in batches for the best results.
-----------------------------------CCM TEXT-------------------------------- • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded).
• To the bowl of charred corn, add carrot, shredded cabbage mix, garlic aioli and a drizzle of white wine vinegar. Season and toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Bring everything to the table to serve. Top each tortilla with creamy slaw, Tex-Mex beef strips and shredded Cheddar cheese. • Tear over coriander to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
