Spicy Tex-Mex Beef Tacos

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs carrot
• 1pcs spring onion
• 20g chipotle in adobo sauce
• 15g smoky barbecue seasoning
• 300g beef stir-fry
• 6pcs flour tortillas
• 50g aioli mayonnaise
• 15ml dijon mustard
• 15ml red wine vinegar
• 5ml honey
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage using a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Cut the spring onion into 4cm lengths, then thinly slice lengthwise.
2. Step 2 — Make chipotle mustard
   Put 2 tsp chipotle* (reduce for less of a chilli-kick), 1 tsp barbecue seasoning, 1 tbs dijon mustard, 2 tsp red wine vinegar and 1 tsp honey in a bowl and whisk to combine.
3. Step 3 — Season beef
   Combine 3 tsp barbecue seasoning* and 2 tsp olive oil in a shallow dish. Separate the beef stir-fry, add to the seasoned oil and toss to coat.
4. Step 4 — Stir-fry beef
   Heat 2 tsp olive oil in a medium frypan over high heat. Stir-fry the beef for 1-2 mins until browned. Remove the pan from the heat.
5. Step 5 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.)
6. Step 6 — Get ready to serve
   Combine the aioli and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cabbage, carrot and spring onion and toss to combine. Divide the tortillas among plates and fill with the slaw and beef. Drizzle with the chipotle mustard to serve.

Allergens

Sulphites, Gluten, Wheat, Egg