Rendang smash tacos
Giving the popular smash taco a Thai twist
Serves
4
Prep Time
10 mins
Cook Time
15 mins
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.
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ShareIngredients
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
12 small tortillas
2 tsp rice bran oil
1 cup mung bean sprouts
1 red onion
thinly sliced½ cup fresh coriander leaves
1 cucumber
thinly sliced into matchsticks1 red chillies
thinly sliced (optional)2 limes
cut into wedges
Method
In a bowl, toss together the mung bean sprouts, coriander and red onion. Put aside for later.
In another bowl, mix together the mince, chutney, fish sauce and coconut cream.
Press and flatten a small ball of mince onto one side of the tortilla, try and get it as thin as possible.
Continue with the rest of the mince and tortillas.
Heat the oil in a large frying pan.
Once hot, add your tortillas mince side down. Cook for two minutes until golden brown and then flip.
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.
Continue until all the tortillas are done.
Top with a little of the mung bean mix, some cucumber sticks and a healthy squeeze of lime.
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.
