Loaded Beef Brisket Tacos
with Pineapple Salsa, Zesty Avocado & Creamy Slaw
Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Tacos can be customerised to fit the entire family’s tastes, from beef brisket to avocado and pineapple.
The quantities provided above are averages only.
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
Slow-Cooked Beef Brisket
1
avocado
½
lemon
1 tin
Pineapple Slices
½
fresh chilli (optional)
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg, Soy; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
coriander
1 sachet
All-American Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket and All-American spice blend in a baking dish and turn to coat. Pour over liquid from the beef packaging. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes. • When beef is done, using two forks pull apart the beef to break up.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Zest lemon to get a pinch, then slice into wedges. • In a medium bowl, combine avocado, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • Drain pineapple slices.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate. • Thinly slice fresh chilli (if using). Finely chop charred pineapple. • In a second medium bowl, combine charred pineapple, chilli and a squeeze of lemon juice. Season and set aside.
• In a third medium bowl, combine slaw mix, garlic aioli and a squeeze of lemon juice. Season and set aside.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to table to serve. • Fill tortillas with creamy slaw, beef brisket, zesty avocado and pineapple salsa. • Sprinkle over shredded Cheddar cheese and tear over coriander to serve. Enjoy!