with Tomato Salsa & Mango Mayo
You told us you loved Jamaican jerk beef and we listened! We're giving it a spin in tasty tacos with rainbow salsa and crunchy salad leaves to bring the meal together. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Salt
0.25 tsp
Onion
0.25
Carrot
1
Herbs
1 bag
White wine vinegar
1 tsp
Mango Mayonnaise
1 packet
Mixed Leaves
1 bag
Beef Rump
1 packet
Mini Flour Tortillas
6
Tomato
1
Mild Caribbean Jerk Seasoning
1 sachet
• Cut chicken breast into 2cm chunks. In a medium bowl, combine mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add chicken and toss to coat. Set aside. • Finely chop onion (see ingredients). Grate carrot. Roughly chop herbs and tomato.
• In a medium bowl, add carrot, onion, herbs and tomato. Add a drizzle of olive oil and the white wine vinegar. Season with salt and pepper, then toss to combine and set aside. TIP: Add less raw onion if you're not a fan!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 2-3 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Slice beef. • Top tortillas with some mixed salad leaves, Caribbean beef and tomato salsa. • Dollop with mango mayonnaise to serve.
2434
kJ
Energy (kJ)
23
g
Fat
7.9
g
of which saturates
50.3
g
Carbohydrate
10.6
g
of which sugars
40.4
g
Protein
1613
mg
Sodium
