with Pea Pod Soy-Mayo Slaw & Cucumber
Now this one has all the additions that deserve some serious recognition. You've got oyster and sweet chilli-glazed beef mince as tonight's protein of choice and when paired with crispy veggies and a soy-mayo slaw, you'll want every night to be taco night!
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Pea Pods
1 bag
Carrot
1
Oyster sauce
1 packet
Sweet chilli sauce
1 packet
Soy sauce
0.5 tbs
Mayonnaise
1 packet
Soy sauce
1 tsp
Beef mince
1 packet
Shredded cabbage mix
1 bag
Mini flour tortillas
6
Coriander
1 bag
• Cut cucumber into thin sticks. • Trim and thinly slice pea pods lengthways. • Grate carrot. • In a small bowl, combine oyster sauce, sweet chilli sauce and the soy sauce (for the sauce). • In a second small bowl, combine mayonnaise and the soy sauce (for the dressing). Little cooks: Take charge by combining the sauces!
• Heat a large frying pan over high heat (no need for oil). • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Remove from heat. Stir in sauce mixture until combined. Season with pepper. TIP: For best results, drain the oil from the pan before cooking the sauce.
• In a medium bowl, combine carrot, shredded cabbage mix, pea pods and soy mayonnaise. • Microwave mini flourtortillas on a plate in 10-second bursts until warmed through. Little cooks: Take the lead by combining the ingredients for the slaw!
• Fill tortillas with soy-mayo slaw, oyster-sweet chilli beef and cucumber. • Tear over coriander to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
2974
kJ
Energy (kJ)
31.9
g
Fat
8.4
g
of which saturates
63.7
g
Carbohydrate
23.9
g
of which sugars
39.3
g
Protein
2334
mg
Sodium
