Beef Tacos With Jalapeño Crema - cooking recipe

Ingredients

None None Jalapeno Crema
1 None lime, 1/2 chopped, 1/2 juiced
12 slices pickled jalapeno, plus 1 tbsp brine
1 cup heavy cream
None None Red Cabbage Slaw
24 oz finely shredded red cabbage
1 None lime, juiced
2 tbsp extra-virgin olive oil
1/2 cup sesame seeds, lightly toasted
1 small handful fresh cilantro leaves, plus extra to serve
None None Beef Tacos with Jalapeno Crema
24 oz pulled beef, pork or chicken, torn into bite-sized pieces
8 None soft flour tortillas, warmed
None None hot chili sauce, to serve
None None lime wedges, to serve

Preparation

To make the jalapeno crema, combine chopped lime, lime juice, jalapeno slices and brine in a small food processor. Process until finely chopped. Add cream and blitz until just starting to thicken. Season to taste then transfer to a serving bowl.
To make the red cabbage slaw, toss shredded cabbage in a serving bowl with lime juice and olive oil. Season then sprinkle with toasted sesame seeds and cilantro.
Distribute beef filling, cabbage and crema between warm tortillas. Serve with hot chili sauce and lime wedges.