Speedy Fiesta Beef Steak Tacos

Name: Speedy Fiesta Beef Steak Tacos with Mango Mayo & Coleslaw
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 1 Beef Rump; 1 olive oil; 1 water; 1 spring onion; 1 slaw mix; 1 baby spinach leaves; 1 Mini Flour Tortillas; 1 garlic aioli; 1 lime

with Mango Mayo & Coleslaw

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Allergens:

Gluten(Wheat)

•Eggs

•Soy

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Beef Rump

spring onion

slaw mix

baby spinach leaves

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

garlic aioli

(Contains: Eggs, Soy; )

lime

Not included in your delivery

olive oil

water

Nutrition Values

/ per serving

Energy (kJ)3699 kJ

Fat53.6 g

of which saturates13.2 g

Carbohydrate62.4 g

of which sugars12.3 g

Protein44.7 g

Sodium1821 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

SPICY! The spice blend is hot, use less if you're sensitive to heat. Slice the chicken breast into 2cm strips. In a medium bowl, combine the Mexican Fiesta spice blend and a good drizzle of olive oil. Add the chicken strips and toss to coat. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Combine the beef rump with the spices as above.

Roughly chop the baby spinach leaves. Slice the lime into wedges.

In a second medium bowl, combine 1/2 the garlic aioli and a drizzle of water. Add the slaw mix, baby spinach, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken, turning, until cooked through, 5-6 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.

While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave for 10 second bursts, or until warmed through.

Thinly slice the spring onion. Spread the remaining garlic aioli on the bottom of each tortilla. Top each tortilla with the slaw and fiesta chicken strips. Garnish with the spring onion. Serve with any remaining slaw and lime wedges. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Thinly slice the beef. Add to the tacos.