Mexican Asian fusion? Yeah, that’s right, tonight we’re getting trendy on you. Don’t worry though, after you’ve tried our easy pickle on this colourful taco, you’ll be glad we did.
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
cos lettuce leaves
five spice sesame blend(ContainsSesame)
mini flour tortillas(ContainsGluten)
rice wine vinegar (for the onion)
soy sauce(ContainsGluten, Soy)
sesame oil (or oil)(ContainsSesame)
rice wine vinegar (for the beef)
TIP: If you don't like pickled onion, skip this step and cook the onion with the beef in step 5. Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the onion), water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
While the onion is pickling, finely chop the garlic (or use a garlic press). Thinly slice the cucumber into 0.5cm batons. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).
In a second small bowl, combine the soy sauce, sesame oil, honey and rice wine vinegar (for the beef). Set aside.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3-4 minutes or until golden. Transfer to a plate.
Return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. TIP: Add the onion with the beef if you're not pickling! Add the garlic and five spice sesame blend and cook for 1-2 minutes, or until fragrant. Add the soy mixture and cook, stirring, until heated through. Remove from the heat. TIP: Five spice has an aniseed flavour. Use less if you're not a fan. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Bring everything to the table to serve. Build your tacos by spreading some garlic aioli on the base. Top with some cos lettuce, cucumber, carrot, five spice sesame beef and pickled onion. Sprinkle over the long red chilli (if using) and toasted sesame seeds.