Ingredients
Serves 6
For the tacos:
- 250g stir-fry beef strips
- 250ml ready-made BBQ basting sauce
- 12ml sunflower oil
- 6 fresh taco shells
- 3 iceberg lettuce leaves, shredded
For the salsa:
- ½ small robot peppers, seeded and finely chopped
- ½ red onion, chopped
- 6 slices cucumber, chopped
- 1 red tomato, skinned, seeded and chopped
- Coarse black pepper to taste
- Handful of fresh coriander leaves, no stalks
To finish:
- 18 slices pickled jalapeños
- 6 slightly heaped tablespoons of guacamole
- Nola Original Mayonnaise to taste
Method
- Mix the beef strips and basting sauce together. Add a small number of beef strips to a very hot frying pan and fry for 2-3 minutes.
- Remove the beef strips and keep warm. Repeat until all the beef strips are cooked.
- Mix all the salsa ingredients together and set aside.
- Blister the taco shells on both sides, with a little oil on a hot flattop or in a frying pan.
- Fold immediately in half to form a half shell and place them in a taco holder.
- Divide the shredded lettuce between the six taco shells, then top with BBQ beef strips and salsa.
- Finish off each taco shell by placing jalapeño slices on top of the salsa, then a spoonful of guacamole and a very generous serving of Nola Original Mayonnaise.
- Serve immediately.
