1 pack of Arley's Beef Pieces
6 tacos
1 medium red onion
2tbsp red wine vinegar Salt & pepper

2 ripe avocados
1 fresh green chilli
Half bunch of coriander, chopped finely
2 limes squeezed
Extra virgin olive oil
2 tomatoes, deseeded and diced

1 mango, destoned and cubed 12 red
onion, diced
3 tomatoes, deseeded/diced
Handful of flat leaf parsley, chopped
Extra virgin olive oil
1 lemon squeezed

1. Pickled onions. Slice the red onion into rings,
then place in a bowl. Pour the red wine vinegar
over the top, mix well and place to one side.
Turn the onions after each of the below steps.

2. Mango salsa. Place all your prepared
ingredients in a bowl, mix together. Add half the
squeezed lemon and stir. Add a tablespoon of
oil, stirring to coat. Season with salt and pepper.

3. Guacamole. Finely chop the chilli. Place into
a bowl with the avocado flesh, tomatoes and
coriander. Mix with a fork, smashing the avocado
as you go. Add half the lime juice, a tablespoon
of olive oil. Season with salt and pepper.

4. Arley's Beef Pieces from frozen. Bring a frying
pan to a medium high heat with olive oil. Add
the beef, turning regularly until browned for 8
minutes. Remove the beef from the pan. Set the
heat low, place the tacos in the pan till warm.

5. Stack the tacos. Starting with guacamole on
the base, follow with beef, salsa and then the
tangy onions. If you have fresh chilli left and like
it spicey, add finely chopped chilli rings on top.

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