We’ve used classic Korean-style flavours in this dish to bring a fresh twist on a classic Mexican favourite. The spiced beef filling works brilliantly with the fresh zingy pickled cucumber. Make this a total crowd-pleaser by serving everything in the middle of the table and getting everyone to build their own!
Always refer to the product label for the most accurate ingredient and allergen information.
Soy Sauce(ContainsGluten, Soya)
Ketjap Manis(ContainsGluten, Soya)
Soft Shell Taco(ContainsGluten)
a) Halve, peel and thinly slice the onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a frying pan over high heat. b) When hot, add the beef mince. c) Cook until browned, breaking up with a spoon as it cooks, 2-3 mins. d) Stir the onion and pepper into the beef and continue cooking for another 4-5 mins.
a) Meanwhile, trim the ends from the cucumber, halve lengthways and thinly slice. b) Pop into a bowl and pour on the rice vinegar, a pinch of salt and the sugar (see ingredients for amount). c) Toss to coat and keep to one side.
a) Next, mix half of the sriracha with the mayonnaise in a small bowl.
a) When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The beef is cooked when no longer pink in the middle. b) Stir and cook until fragrant, 1 minute. c) Stir in the soy sauce, ketjap manis, honey and remaining sriracha. Bring to a bubble and remove form the heat. d) Get ready to serve.
a) Lay out 3 tacos per person on each plate. b) Spread on the mayo with the back of a spoon. c) Top with the beef mixture and then a few slices of cucumber. d) Serve any remaining cucumber alongside. e) Fold and devour!