HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOaxacan Inspired Beef Tacos
Oaxacan-Inspired Beef Tacos

Oaxacan-Inspired Beef Tacos

with Feta Crema and Pineapple-Jalapeño Slaw

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Shredded beef is spiced with our special Enchilada Spice Blend 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.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Shredded Beef


1 tbsp

Enchilada Spice Blend


6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

¼ cup

Feta Cheese, crumbled


1 unit


3 tbsp

Sour Cream


170 g

Coleslaw Cabbage Mix

½ cup

Tomato Salsa

7 g


95 g


1 unit


2 tbsp

Tomato Sauce Base

Not included in your delivery

0.13 tsp


0.13 tsp


1.5 tbsp


0.56 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber9 g
Protein45 g
Cholesterol95 mg
Sodium1960 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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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, 1/4 tsp sugar and 3 tbsp water (dbl both 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 and beef is warmed through, 1-2 min.** (TIP: Stir in 1-2 tbsp water if mixture is too dry!) Remove the pan from heat.


Add pineapple, coleslaw cabbage mix, half the cilantro, 1 tbsp lime juice, 1/2 tbsp oil and 1/4 tsp sugar (dbl all 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, half the feta, a pinch of sugar, 1/2 tsp lime juice and 2 tsp water (dbl all for 4 ppl) 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 slaw, then dollop feta crema over top. Sprinkle with remaining cilantro, remaining feta and any remaining jalapeños, if desired.