with Charred Corn & Mayonnaise
Can’t it be taco night every night? How can you improve on Caribbean-style honey-tossed beef strips, charred corn salsa and crunchy slaw wrapped up in a warm tortilla. We dare you to name a better meal! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
0.5 tin
Celery
1 stalk
Beef strips
1 packet
Mild Caribbean Jerk Seasoning
1 sachet
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
White wine vinegar
1 tsp
Honey
1 tsp
Mini Flour Tortillas
6
Parsley
1 packet
• Drain sweetcorn (see ingredients). Thinly slice celery. Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, mild Caribbean jerk seasoning and a drizzle of olive oil.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a second medium bowl, combine shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar. Season to taste. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Top tortillas with celery slaw, Caribbean jerk beef strips and charred corn. Tear over parsley. Enjoy! Little cooks: Take the lead and help build the tacos!
• Top tortillas with celery slaw, Caribbean jerk beef strips and charred corn. Tear over parsley. Enjoy! Little cooks: Take the lead and help build the tacos!
2454
kJ
Energy (kJ)
587
kcal
Calories
25.2
g
Fat
7.8
g
of which saturates
46.5
g
Carbohydrate
13.7
g
of which sugars
7.7
g
Dietary Fibre
36.6
g
Protein
1358
mg
Sodium
