Oaxacan-Inspired Beef Tacos
with Feta Crema and Pineapple-Jalapeño Slaw
Shredded beef is spiced with our special enchilada seasoning and salsa to kick the flavours up a notch! The pineapple jalapeño slaw brings sweet heat while the feta crema makes this a homerun!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Shredded Beef
(Contains Soy)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
6 unit
Flour Tortillas
(Contains Gluten)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Lime
6 tbsp
Sour Cream
(Contains Milk)
170 g
Coleslaw Cabbage Mix
½ cup
Tomato Salsa
7 g
Cilantro
95 g
Pineapple
1 unit
Jalapeño
2 tbsp
Tomato Sauce Base
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Roughly chop cilantro. Zest, then juice lime. Cut pineapple into 1/4-inch pieces. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then crumble shredded beef into the pan. Cook, breaking up beef into smaller shreds, 1-2 min. Sprinkle Enchilada Spice Blend over top. Cook, stirring often, until fragrant, 30 sec. Add salsa, tomato sauce base and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper, to taste. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring often, until mixture thickens slightly, 1-2 min.** (TIP: Stir in 1-2 tbsp water if mixture is too dry.) Remove the pan from heat.
Add pineapple, coleslaw, half the cilantro, 1 tbsp lime juice, 1/4 tsp sugar (dbl both for 4 ppl) and 2 tbsp jalapeños to a large bowl. (NOTE: Reference heat guide.) Season with salt and pepper, to taste, then stir to combine.
Add lime zest, sour cream, remaining lime juice, half the feta and 1 1/2 tbsp water (dbl for 4 pl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.
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!)
Divide beef mixture between tortillas. Top with pineapple-jalapeño coleslaw, then dollop feta crema over top. Sprinkle with remaining cilantro, remaining feta and any remaining jalapeños, if desired.
