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SuperQuick Chimichurri Beef Tacos
15-Min Meal
Very High Fibre
High Protein
Quick
SuperQuick Chimichurri Beef Tacos

with Roasted Peppers, Onions and Creamy Slaw

7 min
Difficulty: 1/3
Argentinian

Ingredients: Ground beef • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Lemon • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Cilantro • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Very High Fibre
High Protein
Quick
Handhelds
New
World-flavors
Use: Hand-Blender
High-protein-picks
Ingredients
Ground Beef

Ground Beef

250 g

Parsley

Parsley

7 g

Cilantro

Cilantro

7 g

Flour Tortillas

Flour Tortillas

6 unit(s)

Coleslaw Cabbage Mix

Coleslaw Cabbage Mix

170 g

Lemon

Lemon

1 unit(s)

Sour Cream

Sour Cream

43 mL

Smoked Paprika-Garlic Blend

Smoked Paprika-Garlic Blend

6 g

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Onion, sliced

Onion, sliced

56 g

Garlic Puree

Garlic Puree

1 tbsp

Salt

Salt

0.33 tsp

Pepper

Pepper

0.13 tsp

Oil

Oil

7.5 tbsp

Preparation
1
Prep

  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Rough chop parsley and cilantro.
  • Core, then cut peppers into 1/4-inch slices.
  • Zest, then juice lemon.

2
Cook veggies

  • To an unlined baking, add peppers, onions, 1 tbsp (2 tbsp) oil and half the Smoked Paprika-Garlic Blend. Toss to combine. Season with salt and pepper.
  • Broil in the middle of the oven for 5-7 min, stirring halfway thorugh, until tender and lightly charred.

3
Cook beef

  • Meanwhile, In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
  • Add remaining Smoked Paprika-Garlic Blend, half the garlic puree and 2 tbsp (4 tbsp) water. Season with salt and pepper.

4
Make chimichurri

  • Meanwhile, to a measuring jug, add cilantro, parsley, remaining garlic puree, half the lemon zest, lemon juice and 1/3 cup (2/3 cup) oil. Season with salt and pepper, then using a hand-blender, blend until smooth. (NOTE: If you don't have a hand-blender finely chop cilantro and parsley.)

5
Mix slaw

  • In a large bowl, add coleslaw cabbage mix, sour cream, remaining lemon zest and 1 tbsp (2 tbsp) chimichurri. Season with salt and pepper, then mix to combine.
  • Place tortillas on a heat-proof plate and cover with a damp paper towel. Microwave in 30-second increments until warmed through.

6
Finish and serve

  • Divide tortilla between plates.
  • Divide beef between tortillas.
  • Divide veggies between tortillas and top with coleslaw.
  • Spoon chimichurri over top of tacos.

Nutrition per serving

1130

kcal

Calories

81

g

Fat

18

g

Saturated Fat

68

g

Carbohydrate

15

g

Sugar

7

g

Dietary Fiber

37

g

Protein

100

mg

Cholesterol

1060

mg

Sodium

1.5

g

Trans Fat

1150

mg

Potassium

250

mg

Calcium

7.5

mg

Iron

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