Fast meets fusion with these tasty tacos. After filling your tortillas with caramelised beef, you'll drizzle each with a nutty tahini and lime dressing and sprinkle with sesame seeds. Spec-taco-lar!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||7 g|
|Protein||7.9 g||36.3 g|
|Salt||0.6 g||2.76 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium high heat
Once hot, add the beef mince and cook for 1-2 min or until beginning to brown, breaking up with a wooden spoon as you go
Tip: Spoon off any excess fat that may come out of the meat
Meanwhile, top, tail and grate the carrot[s] (no need to peel!)
Once the mince has started to brown, add the ginger & garlic paste, honey, soy sauce, Chinese rice wine and half the dried chilli flakes (can't handle the heat? Go easy!)
Give everything a good mix up and cook for 4-5 mins or until the mince has caramelised and cooked through (no pink meat!) – this is your sticky asian beef
Cut the cucumber into quarters lengthways, then slice into batons
Whilst the mince is caramelising, add the tortillas to a plate
Put the plate in the microwave and cook for 1-2 min, or until warmed through
Meanwhile, roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half
Combine the tahini, 1 tbsp [2 tbsp] olive oil, the juice of the lime[s], a splash of cold water and a pinch of salt
Give everything a good mix up – this is your lime & sesame dressing
Divide the sticky asian beef between the tortillas and top with the grated carrot and sliced cucumber
Drizzle over the lime & sesame dressing and garnish with the toasted sesame seeds and remaining dried chilli flakes (not a fan of spice? Just add a little!)