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Oaxacan-Inspired Beef Tacos

Oaxacan-Inspired Beef Tacos

with Feta Crema and Pineapple-Jalapeño Slaw

20-MIN MEAL
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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!

Tags:SpicyQuick
Allergens:Soy/SojaSulphites/SulfiteWheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Shredded Beef

(ContainsSoy/Soja)

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Lime

3 tbsp

Sour Cream

(ContainsMilk/Lait)

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*

1.5 tbsp

Oil*

0.56 tsp

Sugar*

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
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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!)

2

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.

3

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.

4

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.

5

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!)

6

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.