Teriyaki Beef Tacos
with Pickled Cucumber & Slaw
Sweet and savoury beef is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!
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
Brown Onion
2 clove
garlic
1
carrot
1 sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1
cucumber
1 packet
beef mince
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
brown sugar
¼ cup
rice wine vinegar (for the pickle)
2 tsp
rice wine vinegar (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion and garlic. Grate the carrot. • In a small bowl, combine teriyaki sauce, rice wine vinegar (for the sauce) and the brown sugar. Season with pepper. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar (for the pickle) and a good pinch of sugar and salt. Add cucumber to pickling liquid and just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
Little cooks: Take the lead by combining the ingredients for the teriyaki mixture!
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until softened, 2-3 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add teriyaki mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.
• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, a splash of pickling liquid and a drizzle of olive oil. • Heat mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.
Little cooks: Take the lead by combining the slaw!
• Drain pickled cucumber. • Top each tortilla with slaw, teriyaki beef and pickled cucumber. • Sprinkle with crispy shallots and drizzle with mayonnaise. Enjoy!