with crunchy peanuts and slaw
Crunch and colour are two things that can be found in abundance in these Asian-inspired tacos, thanks to creamy slaw and a scattering of peanuts. Lime adds zest and flavour to the beef mince.
Allergens
Utensils
Tags
Ginger
1 unit(s)
Sweet Asian Sauce
2 sachet(s)
Lime
1 unit(s)
Aioli
1 sachet(s)
Tortilla
8 unit(s)
Peanuts
40 grams
Irish Beef Mince
240 grams
Garlic
2 unit(s)
Miso Paste
1 sachet(s)
Onion
1 unit(s)
Coleslaw Mix
120 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- In a bowl, mix the coleslaw mix with the aioli. Season to taste with salt and pepper.
TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.
- Zest and quarter the lime.
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Halve, peel and chop the onion into small pieces.
- Place a pan over medium-high heat (no oil).
- Once hot, fry the onion and mince until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the ginger and garlic. Cook for 30 secs.
- Stir in miso paste, lime zest, 1 tbsp water (per 2P) and a squeeze of lime juice. Simmer for 2-3 mins.
- Pop the tortillas into the oven to warm, 1-2 mins.
- Fill your tortillas with coleslaw and fragrant mince.
- Top with a drizzle of sweet Asian sauce.
- Finish with a scattering of peanuts.
- Serve remaining lime wedges alongside for squeezing over.
4338
kJ
Energy (kJ)
1037
kcal
Energy (kcal)
59.9
g
Fat
16.6
g
of which saturates
81.8
g
Carbohydrate
23.3
g
of which sugars
6.3
g
Dietary Fiber
41.8
g
Protein
0.6
mg
Cholesterol
4.24
g
Salt
