Smoky barbecue beef & creamy slaw tacos with jalapenos
Appliance/Function:
Ingredients
Slaw
- 60 grams Baby spinach
- 3 tbsps Mayonnaise
- 250 grams Asian slaw mix
Tortillas
- 8 Tortillas mini
Beef
- 450 grams Beef rump steak
- 2 tsps Barbecue seasoning
- 2 tsps Olive oil
Sauce
- 2 cloves Garlic
- 2 Orange
- 2 tsps Olive oil
- 3 tbsps Tomato sauce
- 2 tbsps Honey
- 1 tbsp Apple cider vinegar
- 2 tbsps Maple syrup
Cheese
- 50 grams Cheese
To serve
- 2 tbsps Jalapeno peppers optional
Instructions
Make slaw
- Roughly chop the spinach. Add the mayonnaise to a large bowl and season with salt and pepper. Add the slaw and spinach and toss to coat.
Warm tortillas
- Heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs on each side or until heated through. Remove from the pan and cover with a clean tea towel to keep warm. Reserve the pan.
Cook beef
- Very thinly slice the beef. Combine the barbecue seasoning and oil in a large bowl. Add the sliced beef to the mixture and toss to coat. Heat the reserved pan over high heat until very hot. Stir-fry the beef for 1-2 mins until just browned. Remove from the heat, and reserve the pan.
Make sauce
- Peel and mince the garlic. Slice the orange in half. Then heat the oil in the reserved pan on medium heat. Cook the garlic until fragrant, 1 min. Then add tomato sauce, honey, apple cider vinegar, and maple syrup, squeeze in the orange juice, and cook until slightly thickened, 2-3 mins. Then add the cooked beef and stir to combine then remove from heat.
Prep cheese
- Grate the cheese.
To serve
- Divide the warmed tortillas between plates. Fill with the creamy slaw and barbecue beef, and drizzle over any remaining sauce. Sprinkle over the cheese and top with the jalapeno (if using).
Nutrition
Calories: 701kcal | Carbohydrates: 60g | Protein: 34g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 733mg | Potassium: 899mg | Fiber: 5g | Sugar: 24g | Calcium: 297mg | Iron: 6mg