with Creamy Slaw & Celery Salsa
These tacos may be mini but they pack a might punch of flavour! Enjoy the mouth-watering smokiness of our Tex-Mex spiced beef paired with a refreshing garlic slaw and corn salsa for some coolness and crunch.
Allergens
Utensils
Tags
Cheddar cheese
1 packet
Bbq Sauce
1 packet
Beef mince
500 g
Onion
1 packet
Celery
1
Mini Flour Tortillas
6
Slaw Mix
1 packet
Coriander
1 packet
Sweetcorn
1 tin
Tex-Mex Spice Blend
1 sachet
Lemon
1
Light Sour Cream
1 packet
• Drain sweetcorn. Roughly chop celery. Slice lemon into wedges. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add celery, a squeeze of lemon juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, sliced onion and Tex-Mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.
• Meanwhile, combine slaw mix and BBQ sauce in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Top each tortilla with creamy slaw, Tex-Mex beef, tomato salsa and Cheddar cheese. • Tear over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
1010
kcal
Calories
4210
kJ
Energy (kJ)
47.3
g
Fat
22.2
g
of which saturates
68.3
g
Carbohydrate
24.6
g
of which sugars
10
g
Dietary Fibre
70.6
g
Protein
27.8
mg
Cholesterol
1370
mg
Sodium
