Chipotle Beef Steak Tacos
with Mexican street corn, cabbage slaw & guacamole
Who doesn't love a good taco night? Juicy chipotle-spiced shrimp are tucked into warm flour tortillas with slaw, guacamole and chipotle crema. There's even Mexican street corn on the side!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
1 unit(s)
Garlic, cloves
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
9 g
Cornstarch
(May contain traces of: Milk, Soy, Sesame, Fish, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
4 g
Chipotle Powder
(May contain traces of: Milk, Soy, Sesame, Mustard, Triticale, Sulphites, Wheat, Tree nuts, Peanuts)
7 g
Cilantro
1 tbsp
Red Wine Vinegar
(May contain traces of: Milk, Soy, Sesame, Fish, Egg, Mustard, Wheat, Tree nuts)
170 g
Coleslaw Cabbage Mix
3 tbsp
Guacamole
1 unit(s)
Shallot
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Soy, Sesame, Fish, Mustard, Sulphites, Crustaceans, Wheat, Gluten)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
113 g
Corn Kernels
Not included in your delivery
0.63 tsp
Salt*
0.13 tsp
Pepper*
1.5 tsp
Sugar*
9 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add corn. Cover and cook for 4-5 min, stirring occasionally, until corn is dark golden-brown. Season with salt and pepper.
- Transfer to a medium bowl.
- Meanwhile, roughly chop cilantro.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/4-inch slices.
- In a medium microwave-safe bowl, combine vinegar, 2 tbsp (4 tbsp) water, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt.
- Microwave for 30-45 sec, until sugar and salt dissolve. Add shallots to pickling liquid, then stir to coat. Set aside to pickle.
- To a small bowl, add mayo, garlic, 1 tbsp water and 1/4 tsp (1/2 tsp) chipotle powder. Stir to combine.
- To a large bowl, add coleslaw cabbage mix, half the cilantro, 1 tbsp (2 tbsp) pickling liquid, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) chipotle crema. Season with salt and pepper, then toss to combine.
- Meanwhile, heat the same pan (from step 1) over medium-high.*
- When the pan is hot, working in batches, add tortillas to the dry pan. Heat for 15-20 sec, until warm and golden in spots.
- Transfer tortillas to a plate, then cover with a towel to keep warm.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper, cornstarch and remaining chipotle powder.
- In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add shrimp. Cook for 3-4 min, flipping occasionally, until opaque and golden.**
- Drain pickled shallots.
- To the bowl with corn, add 1 tbsp chipotle crema. Toss to combine. Sprinkle with feta and remaining cilantro.
- Serve tortillas topped with some slaw, shrimp, guacamole and pickled shallots. Drizzle remaining chipotle crema over top.
- Serve corn and remaining slaw alongside.
- Enjoy!
