with Guacamole and Slaw
Ingredients: Ground beef • Coleslaw mix (red cabbage, greeen cabbage, carrot) • 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) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Lime • Shallot • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Garlic.
Allergens
Tags
Ground Beef
250 g
Cilantro
7 g
Guacamole
6 tbsp
Flour Tortillas
6 unit(s)
Shallot
1 unit(s)
Garlic, cloves
1 unit(s)
Mayonnaise
2 tbsp
Coleslaw Cabbage Mix
170 g
Mexican Seasoning
16 g
Feta Cheese, crumbled
0.25 cup
Lime
1 unit(s)
Pepper
0.125 tsp
Salt
0.125 tsp
Sugar
0.5 tsp
Oil
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Peel, then finely chop shallot.
- Roughly chop cilantro.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- To a medium bowl, add coleslaw cabbage mix, lime juice, lime zest, mayo, half the cilantro and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then beef, shallots, garlic and Mexican Seasoning. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide some slaw between tortillas. Top with beef and guacamole.
- Sprinkle feta and remaining cilantro over top.
- Serve remaining slaw on the side.
- Squeeze a lime wedge over top.
If you've opted to get beef, add 1 tsp (2 tsp) oil to the pan, then add beef. Cook beef in the same way the recipe instructs you to cook the turkey.**
Si vous avez choisi le bœuf, ajouter 1 c. à soupe (2 c. à soupe) d’huile à la poêle, puis le bœuf. Cuire le bœuf de la même façon que la dinde**.
890
kcal
Calories
53
g
Fat
14
g
Saturated Fat
73
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
39
g
Protein
110
mg
Cholesterol
1730
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
300
mg
Calcium
7
mg
Iron
