Rendang Smash Tacos

SERVES 4 | 10 MINS PREP | 15 MINS COOK TIME

INGREDIENTS

300g premium 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 sliced
½ cup fresh coriander leaves
1 cucumber, thinly sliced into matchsticks
1 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.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

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