Tex-Mex Beef Rump Tacos
with Garlic Aioli & Zesty Slaw
Few things look as colourful as these tacos — with Mexican beef rump inside no less! The real star of this dish is the creamy coleslaw. There’s crunch and a zesty hint amidst the expected tang of garlic aioli we all know and love, and all of that means you’re in for a burst of flavour.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Beef Rump
1 sachet
Tex-Mex spice blend
½
Lime
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Garlic Aioli
(Contains Egg, Soy; )
1 packet
Slaw Mix
1 packet
baby leaves
1 sprig
Spring Onion
Not included in your delivery
olive oil
drizzle
water
Nutrition Values
Utensils
Instructions
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add beef rump and toss to coat. Set aside. • Slice lime into wedges.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• While the beef is cooking, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle of water. Add slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat.
Little cooks: Take the lead and help combine the slaw.
• Thinly slice spring onion. • Slice beef rump. • Spread remaining garlic aioli on each tortilla. Top each tortilla with slaw and Tex-Mex beef. • Garnish with spring onion. Serve with any remaining slaw and lime wedges. Enjoy!
Little cooks: Kids can help build the tacos!