Quick All-American Beef Tacos

Name: Quick All-American Beef Tacos with Smokey Aioli Slaw & Charred Corn Salsa
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: olive oil; 1 tin sweetcorn; 1 bag shredded cabbage mix; 1 carrot; 1 packet smokey aioli; 1 tsp white wine vinegar; 1 packet beef strips; 6 mini flour tortillas; 1 tomato; 1 bag coriander; 1 sachet All-American spice blend

with Smokey Aioli Slaw & Charred Corn Salsa

Get up to $200 off!

You can't beat tacos for an easy, satisfying meal that everyone will love. So here's a new combo to get your tastebuds tingling, with smokey paprika-infused aioli, spiced beef, slaw and charred corn salsa to top it all off.

Tags:

High Protein

Allergens:

Egg

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 bag

shredded cabbage mix

carrot

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 packet

beef strips

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

tomato

1 bag

coriander

1 sachet

All-American spice blend

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3005 kJ

Fat30.2 g

of which saturates3.8 g

Carbohydrate59.8 g

of which sugars17.2 g

Protein46.3 g

Sodium1011 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl, set aside to cool for 5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out.

Grate the carrot. In a second medium bowl, combine the carrot, shredded cabbage mix, smokey aioli and a drizzle of olive oil. Season with salt and pepper. Set aside.

Roughly chop the tomato. Add the tomato, white wine vinegar and a drizzle of olive oil to the charred corn. Season and stir to combine, set aside.

Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef strips and All-American spice blend in batches and cook until golden, 2-3 minutes. Season.

Heat the mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.

Roughly chop the coriander. Bring everything to the table to serve. Top each tortilla with the smokey aioli slaw, All-American beef and the charred corn salsa. Pour over any excess meat juices from the pan. Garnish with the coriander.