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Mexican Fiesta Beef Tacos & Corn Cob with Mini Flour Tortillas, Tomato Salsa & Sour Cream

Cutlery-free meals are all the rage so these handheld delights will bring out the kids in all of us. Packed with Mexican beef strips, capsicum, smokey aioli and cheese (just to name a few), juicy corn is the perfect addition to round out your meal!

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Spicy New game-nights
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 corn
  • 1 capsicum
  • 1 packet beef strips
  • 1 packet mexican fiesta spice blend
  • 12 mini flour tortillas
  • 1 bag baby spinach leaves
  • white wine vinegar
  • 1 packet smokey aioli
  • 1 packet cheddar cheese
  • 1 packet tomato salsa
  • 1 packet light sour cream
  • 1 bag coriander
  • olive oil
  • 2 corns
  • 2 capsicums
  • 2 packets beef strips
  • 2 packets mexican fiesta spice blend
  • 24 mini flour tortillas
  • 1 bag baby spinach leaves
  • white wine vinegar
  • 2 packets smokey aioli
  • 1 packet cheddar cheese
  • 1 packet tomato salsa
  • 1 packet light sour cream
  • 1 bag coriander

Instructions

  1. • Preheat oven to 200°C/180°C fan-forced.
    • Boil the kettle. Half fill a medium saucepan with
    boiling water and a pinch of salt. Bring to boil.
    • Cut corn cob in half.
    • Cook corn in the boiling water for 5-6 minutes
    until tender. Drain and return to saucepan.
    Season and cover to keep warm.
  2. • Meanwhile, thinly slice capsicum.
    • SPICY! This spice blend is hot! Add less if you're
    sensitive to heat. In a medium bowl, combine
    beef strips, Mexican fiesta spice blend and a
    drizzle of olive oil.
  3. • Slice half of the mini flourtortillas into
    quarters.
    • Spread over the lined oven tray (don’t worry if
    they overlap).
    • Drizzle with olive oil and season with salt. Bake
    until lightly golden and crisp, 8-10 minutes.
  4. • Meanwhile, in a large frying pan, heat a drizzle of
    olive oil over high heat.
    • When oil is hot, cook beef strips and capsicum,
    tossing, in batches, until browned and cooked
    through, 1-2 minutes. Transfer to a plate.
    TIP: Cooking the meat in batches over high heat
    helps it stay tender.
  5. • In a medium bowl, combine baby spinach
    leaves, a drizzle of olive oil and white wine
    vinegar, toss to coat. Season.
    • Microwave the remaining mini flourtortillas
    on a plate in 10 second bursts until
    warmed through.
  6. • Bring everything to the table.
    • Build your own tacos by spreading each taco
    with smokey aioli. Top with spinach, beef strips,
    capsicum and Cheddar cheese.
    • Serve with corn cob, tortilla chips, tomato salsa
    and light sour cream.
    • Tear coriander over tacos and corn cob to
    serve. Enjoy!