Rendang smash tacos
Giving the popular smash taco a Thai twist
4
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
Kirsten McCaffrey
Hack into the flavours of South East Asia with Jenny's Kitchen Tamarind Chutney. A spoonful mixed through beef mince transforms these smash tacos into a Thai-flavoured hybrid that everyone will love. Pair it with a crunchy salad - think mung bean sprouts, cucumber and if you like, a little red chilli for some heat.
Rate this recipe
Share
Ingredients
Beef mince
300g Quality Mark beef mince
2 Tbsp Jenny's Kitchen Tamarind Chutney
1 tsp fish sauce
1 tsp salt-reduced soy sauce
50ml coconut cream
Smash tacos
12 small tortillas
2 tsp rice bran oil
1 cup mung bean sprouts
1 red onion
thinly sliced
½ cup fresh coriander leaves
1 cucumber
thinly sliced into matchsticks
1 red chillies
thinly sliced (optional)
2 limes
cut into wedges
Method
Method
1
In a bowl, toss together the mung bean sprouts, coriander and red onion. Put aside for later.
2
In another bowl, mix together the mince, chutney, fish sauce and coconut cream.
3
Press and flatten a small ball of mince onto one side of the tortilla, try and get it as thin as possible.
4
Continue with the rest of the mince and tortillas.
5
Heat the oil in a large frying pan.
6
Once hot, add your tortillas mince side down. Cook for two minutes until golden brown and then flip.
Start Timer
7
Cook for a minute on the other side and then remove to a baking tray – keep them warm in the oven while the others are cooking.
8
Continue until all the tortillas are done.
9
Top with a little of the mung bean mix, some cucumber sticks and a healthy squeeze of lime.
10
Add a sprinkle of fresh chilli if you're using and serve with extra limes on the side.
Nutrition Information per Serving (407g)
This nutrition analysis is based on 4 serves.
Energy
1960kJ (469 kcal)
Protein
25.8g
Total Fat
16.5g
Saturated Fat
6.2g
Carbs
50.4g
Dietary Fibre
6.9g
Sodium
735mg
Iron
3.8mg
Zinc
4.0mg
Vitamin B12
0.6µg
