Charred Corn and Jalapeño Beef Tacos
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Charred Corn and Jalapeño Beef Tacos

Charred Corn and Jalapeño Beef Tacos

with Lime Crema and Cheddar

Charred corn, jalapeños and chipotle sauce adds layers of delicious, spicy smokiness to these beef tacos. A sprinkling of cheddar and a refreshing crunch from pickled cabbage provides some respite from the mild heat!

Tags:
Spicy
Quick
Allergens:
Sulphites
Wheat
Mustard
Egg
Milk
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

6 piece

Flour Tortillas

(Contains Sulphites, Wheat)

1 piece

Jalapeño

113 g

Corn Kernels

1 piece

Lime

113 g

Red Cabbage, shredded

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 piece

Green Onion

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories1060 kcal
Fat63 g
Saturated Fat20 g
Carbohydrate79 g
Sugar17 g
Dietary Fiber6 g
Protein44 g
Cholesterol108 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Whisk
Zester
Medium Bowl
Small Bowl

Instructions

Char corn and jalapeño
1

Before starting, preheat the broiler to high.Wash and dry all produce. Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños!)Add corn to an unlined baking sheet, then pat dry with paper towels.Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.When done, transfer jalapeños to a cutting board to cool.

Prep and make slaw
2

Meanwhile, thinly slice green onion.Zest, then juice lime.Add half the lime zest, 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add cabbage and green onions to the bowl, then toss to combine. Set aside.

Cook beef and make lime crema
3

Heat a large non-stick pan over medium-high heat. Meanwhile, add sour cream, remaining lime zest, 1/2 tsp (1 tsp) lime juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.When the pan is hot, add 1 tbsp (2 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add Tex-Mex paste to the pan. Cook, stirring often, until beef is coated, 1 min.

Warm tortillas and chop jalapenos
4

While beef cooks, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Roughly chop jalapeños.

Finish beef filling
5

Add jalapeños and corn to the pan with beef. Cook, stirring often, until mixture is combined, 1 min.Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.

Finish and serve
6

Divide tortillas between plates. Top with coleslaw, cheddar and beef filling. Dollop lime crema over top.

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