with Creamy Cucumber Slaw
Saucy beef mince is seriously good in tacos – it fills them up nicely and makes delicious mouthfuls of juicy flavour. Add a creamy slaw, crisp pear and a sweet chilli glaze and prepare to be rapt, in more ways than one!
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Cucumber
1
Beef mince
1 packet
Oyster sauce
1 packet
Sweet chilli sauce
1 packet
Soy sauce
0.5 packet
Ginger & Lemongrass Paste
1 packet
Mayonnaise
1 packet
Vinegar
drizzle
Slaw Mix
1 packet
Baby Leaves
1 packet
Mini Flour Tortillas
6
• Finely chop garlic. Thinly slice cucumber into half-moons.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add oyster sauce, sweet chilli sauce, the soy sauce, garlic and ginger & lemongrass paste and cook until fragrant, 1 minute. Stir to coat. Season to taste.
• Meanwhile, in a large bowl, combine mayonnaise with a drizzle of vinegar. Set aside. • Season with salt and pepper, then add slaw mix, cucumber and baby leaves and toss to coat. Set aside. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Bring everything to the table to serve. Build your tacos by topping each tortilla with some slaw mix and sweet chilli beef. • Spoon over any remaining glaze from the pan. Enjoy!
3349
kJ
Energy (kJ)
43.5
g
Fat
14.2
g
of which saturates
58
g
Carbohydrate
19.1
g
of which sugars
9.8
g
Dietary Fibre
39.1
g
Protein
1979
mg
Sodium
