Speedy Tex-Mex Beef Tacos

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1stalk celery
• 1pcs spring onion
• 1clove garlic
• 300g lean beef mince
• 10g Tex-Mex seasoning
• 6pcs flour tortillas
• 15ml mayonnaise
• 10ml red or white wine vinegar
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the celery and spring onion. Crush or finely chop 1 garlic clove.
2. Step 2 — Make slaw
   Combine 1 tbs mayonnaise and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cabbage, carrot, celery and spring onion and toss to combine.
3. Step 3 — Brown beef mince
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the garlic and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Add seasoning
   Add the Tex-Mex seasoning and 1½ tbs water to the mince and cook, stirring, for 3 mins or until browned. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Make it yours). Divide the tortillas among plates. Fill with the Tex-Mex beef and slaw and enjoy!
6. Step 6 — Make it yours
   Don't have a microwave? Enclose the tortillas in foil, then put in a 220C oven for 8 mins or until softened and warmed through.

Allergens

Eier, Sulfit, Gluten, Wheat