Steak tacos recipe

Mexican steak tacos

Bring something new to the table this month with this tasty steak tacos recipe!

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4 people

Preparation

Pop the striploin steaks in a bowl with the dry spices and olive oil. Leave to marinate for 15-20 minutes at room temperature.

Meanwhile make the avocado salsa. Squeeze the juice of 1/2 lime, add the chopped avocado, chilli, coriander and seasoning. Cover with cling film and set aside.

Pre-heat a griddle pan, cook the steaks for 2 minutes either side, remove from the pan and allow to rest for 10 minutes before cutting into thin strips.

Divide the cooked steak strips between the warmed corn tortillas, add a spoon of avocado salsa and red cabbage to each taco, before finishing with a dollop of sour cream and a sprinkling of chopped coriander.

Ingredients

420g Tesco Irish striploin steak
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
2 tsp olive oil

 

Avocado salsa:
1 ripe avocado diced
Juice of ½ lime
1 tbsp chopped coriander
½ red chilli finely diced
Sea salt and ground black pepper

To Serve:
8 corn tortillas warm
1/4 head red cabbage
Coriander to garnish
4 tsp sour cream to serve

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Ingredients

420g Tesco Irish striploin steak
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
2 tsp olive oil

 

Avocado salsa:
1 ripe avocado diced
Juice of ½ lime
1 tbsp chopped coriander
½ red chilli finely diced
Sea salt and ground black pepper

To Serve:
8 corn tortillas warm
1/4 head red cabbage
Coriander to garnish
4 tsp sour cream to serve

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Preparation

Pop the striploin steaks in a bowl with the dry spices and olive oil. Leave to marinate for 15-20 minutes at room temperature.

Meanwhile make the avocado salsa. Squeeze the juice of 1/2 lime, add the chopped avocado, chilli, coriander and seasoning. Cover with cling film and set aside.

Pre-heat a griddle pan, cook the steaks for 2 minutes either side, remove from the pan and allow to rest for 10 minutes before cutting into thin strips.

Divide the cooked steak strips between the warmed corn tortillas, add a spoon of avocado salsa and red cabbage to each taco, before finishing with a dollop of sour cream and a sprinkling of chopped coriander.