Beef Brisket & Creamy Slaw Tacos for Dinner
with Mango Cheesecake & Coconut Caramel for Dessert
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 sachet
All-American Spice Blend
1
avocado
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 packet
Shredded Cheddar Cheese
(Contains Milk; )
½ bag
coriander
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Cashew, Pistachio, Almond, Walnut. )
1 packet
coconut milk
1 packet
cream
(Contains Milk; )
1 packet
cream cheese
(Contains Milk; )
1 tin
Tinned Mango
Not included in your delivery
olive oil
drizzle
white wine vinegar
90 g
butter
(Contains Milk; )
50 g
brown sugar
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 liquid from the packaging over beef. • 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 has finished cooking, use two forks to pull apart the beef, breaking it up.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine avocado, a drizzle of white wine vinegar and 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. • Thinly slice fresh chilli (if using). Finely chop charred pineapple. • In a second medium bowl, combine pineapple and chilli. Season and set aside.
• In a third medium bowl, combine slaw mix, garlic aioli and season to taste. Set aside.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to table to serve. • Fill tortillas with creamy slaw, beef brisket, tangy avocado and pineapple salsa. • Sprinkle over shredded Cheddar cheese and tear over herbs (see ingredients) to serve. Enjoy!