SuperQuick Chimichurri Beef Tacos
with Roasted Peppers, Onions and Creamy Slaw- Sulphites
- Wheat
- Milk
- Milk
- Soy
- May contain traces of allergens
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Sesame
- Crustaceans
- Fish
- Gluten
- Egg
Ingredients: Ground beef • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Lemon • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Cilantro • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Ingredients
250 g
Ground Beef
7 g
Parsley
7 g
Cilantro
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Lemon
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk, Sulphites)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Sweet Bell Pepper
56 g
Onion, sliced
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
⅓ tsp
Salt*
0.13 tsp
Pepper*
7.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Rough chop parsley and cilantro.
- Core, then cut peppers into 1/4-inch slices.
- Zest, then juice lemon.
- To an unlined baking, add peppers, onions, 1 tbsp (2 tbsp) oil and half the Smoked Paprika-Garlic Blend. Toss to combine. Season with salt and pepper.
- Broil in the middle of the oven for 5-7 min, stirring halfway thorugh, until tender and lightly charred.
- Meanwhile, In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add remaining Smoked Paprika-Garlic Blend, half the garlic puree and 2 tbsp (4 tbsp) water. Season with salt and pepper.
- Meanwhile, to a measuring jug, add cilantro, parsley, remaining garlic puree, half the lemon zest, lemon juice and 1/3 cup (2/3 cup) oil. Season with salt and pepper, then using a hand-blender, blend until smooth. (NOTE: If you don't have a hand-blender finely chop cilantro and parsley.)
- In a large bowl, add coleslaw cabbage mix, sour cream, remaining lemon zest and 1 tbsp (2 tbsp) chimichurri. Season with salt and pepper, then mix to combine.
- Place tortillas on a heat-proof plate and cover with a damp paper towel. Microwave in 30-second increments until warmed through.
- Divide tortilla between plates.
- Divide beef between tortillas.
- Divide veggies between tortillas and top with coleslaw.
- Spoon chimichurri over top of tacos.
