with Crispy Shallots & Garlic Aioli
Sweet and savoury beef is the star of this crowd-pleasing meal. Easy and satisfying, these tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!
Allergens
Utensils
Tags
Olive oil
Carrot
1
Pear
1
Garlic paste
1 packet
Teriyaki sauce
1 packet
Vinegar
0.5 tbs
Brown sugar
1 tbs
Shredded Cabbage Mix
1 bag
Mini Flour Tortillas
6
Garlic aioli
1 packet
Crispy Shallots
1 packet
Beef mince
1 packet
• Grate carrot. Thinly slice pear into sticks.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add teriyaki sauce, the vinegar and brown sugar and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat. Season with pepper.
• Meanwhile, combine shredded cabbage mix, carrot, pear and a drizzle of vinegar and olive oil in a large bowl. • Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through. Little cooks: Take the lead by combining the slaw!
• Top each tortilla with slaw and teriyaki beef. • Drizzle with garlic aioli and sprinkle over crispy shallots to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
3638
kJ
Energy (kJ)
43.4
g
Fat
14.8
g
of which saturates
74.2
g
Carbohydrate
27.7
g
of which sugars
38.8
g
Protein
1345
mg
Sodium
