Beef and Pork and Sweetcorn Tacos
with charred veg and zesty sour creamCalories
:
943 kcalProtein
:
40.2g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Optional Spice
Family Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
240 grams
Irish Beef and Pork Mince
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Sweetcorn
1 unit(s)
Bell Pepper
½ unit(s)
Chilli
1 unit(s)
Onion
2 sachet(s)
Central American Style Spice Mix
1 unit(s)
Garlic
5 grams
Coriander
1 unit(s)
Lime
1 tin(s)
Tomato Paste
65 grams
Sour Cream
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3946 kJ
Energy (kcal)943 kcal
Fat50.5 g
of which saturates22.3 g
Carbohydrate86.8 g
of which sugars22.5 g
Dietary Fiber9.3 g
Protein40.2 g
Salt4.2 g
Potassium448.7 mg
Calcium31.6 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Zester
•Sieve
•Grater
Cooking Steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve and deseed the bell pepper. Chop into 1cm chunks.
- Drain and rinse the corn in a sieve. Peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Halve the chilli and discard the core and seeds. Finely chop one-half of the chilli (per 2P).
TIP: If you want to avoid turning on your oven you can dry-fry the tortillas in a pan instead.
2
- Place a large pan over medium-high heat (without oil).
- When the pan is hot, add the onion, bell pepper, corn and chopped chilli (use less if you don't like spice).
- Cook, stirring occasionally, until the veg is dark golden brown, 4-5 mins.
TIP: Char in batches if necessary to avoid overcrowding the pan.
3
- Add the mince, garlic and Central American spice with a drizzle of oil if necessary.
- Fry until cooked through, breaking it up as it cooks, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the tomato paste, ½ tsp sugar (per 2P) and 25ml of water (per 2P). Simmer for 2-3 mins.
- Season to taste with salt and pepper. Add a splash more water to loosen if required.
4
- Meanwhile, pop the tortillas in the oven to warm, 1-2 mins.
- Roughly chop the coriander (stalks and all).
5
- Zest and quarter the lime.
- In a small bowl, stir together sour cream and lime zest.
- Season to taste with salt, pepper and lime juice.
6
- Serve tortillas, taco mince filling, zesty sour cream, coriander and remaining lime wedges separately.
- Allow everyone to assemble their own at the table.
