Asian-inspired Beef Tacos

Name: Asian-inspired Beef Tacos with crunchy peanuts and slaw
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Ginger; 2 sachet(s) Sweet Asian Sauce; 1 unit(s) Chilli; 1 unit(s) Lime; 1 unit(s) Carrot; 1 sachet(s) Aioli; 8 unit(s) Tortilla; 40 grams Peanuts; 240 grams Irish Beef Mince; 1 unit(s) Cabbage; 2 unit(s) Garlic; 1 sachet(s) Miso Paste; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with crunchy peanuts and slaw

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Crunch and colour are two things that can be found in abundance in these Asian-inspired tacos, thanks to carrots, cabbage and a scattering of peanuts. Lime zest adds flavour to the beef mince while chopped chilli gives a bit of a kick.

Tags:

Optional Spice

•Quick

Allergens:

Soya

•Wheat

•Egg

•Mustard

•Peanut

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Ginger

2 sachet(s)

Sweet Asian Sauce

(Contains: Soya, Wheat May be present: Crustaceans)

1 unit(s)

Chilli

1 unit(s)

Lime

1 unit(s)

Carrot

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

8 unit(s)

Tortilla

(Contains: Wheat)

40 grams

Peanuts

(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)

240 grams

Irish Beef Mince

1 unit(s)

Cabbage

2 unit(s)

Garlic

1 sachet(s)

Miso Paste

(Contains: Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4249 kJ

Energy (kcal)1016 kcal

Fat55.2 g

of which saturates16.3 g

Carbohydrate90.6 g

of which sugars25.9 g

Dietary Fiber3.3 g

Protein43.5 g

Cholesterol0 mg

Salt4.68 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Grater

Cooking Steps

PDF

Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
Trim the carrot, then coarsely grate (no need to peel).
Halve the cabbage, cut out and discard the tough core. Thinly slice.
In a bowl, mix the carrot and cabbage with the aioli. Season to taste with salt and pepper.

TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.

Zest and quarter the lime.
Peel and grate the garlic (or use a garlic press).
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
Halve the chilli and discard the core and seeds. Finely chop.

Place a pan over medium-high heat (no oil).
Once hot, fry the beef until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Add the ginger and garlic. Cook for 30 secs.
Stir in miso paste, lime zest, 1 tbsp water (double for 4p) and a squeeze of lime juice. Simmer for 2-3 mins.
Pop the tortillas into the oven to warm, 1-2 mins.

Fill your tortillas with cabbage slaw and fragrant beef.
Top with a drizzle of sweet Asian sauce.
Finish with a scattering of peanuts and chopped chilli (use less if you don't like spice).
Serve remaining lime wedges alongside for squeezing over.