Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 18.72 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 300grams Woolworths beef rump steak medallions, thinly sliced
- 1/2 bunch coriander, stems finely chopped, leaves picked
- 1/4 cup tequila blanco
- 1/4 cup soy sauce
- 40grams fajita spice mix
- 3 limes, 1 zested and juiced, 1 juiced, 1 halved
- 1 red onion, thinly sliced into rounds
- 8 mini tortillas
- 1/4 head iceberg lettuce, shredded
- 1 Hass avocado, cut into wedges
- 1/3 cup Greek-style natural yoghurt
Description
Tequila helps marinate and tenderise the Australian beef medallions in these scrumptious tacos, serves with lettuce, avocado, red onion and a drizzle of yoghurt.
Instruction tip
Swap tip:For a non-alcoholic version, omit tequila and replace it with white wine vinegar or mirin.
Method
Step 1 of 4
Combine steak, coriander stems, 2 tbs tequila, soy, spice mix, and zest and juice of 1 lime in a glass bowl. Marinate for 20 minutes.
Step 2 of 4
Meanwhile, mix remaining tequila and juice from 1 remaining lime in a medium bowl. Add onion and allow to pickle for 10 minutes.
Step 3 of 4
Heat a barbecue grill or chargrill pan over high heat. Cook tortillas for 10 seconds on each side or until lightly charred. Transfer to a plate and cover to keep warm. Cook steak, in batches, for 5 minutes or until charred. Transfer to a bowl.
Step 4 of 4
Top one half of each tortilla with steak slices, onion, lettuce, avocado and coriander leaves. Drizzle with yoghurt. Fold over to enclose. Serve remaining lime halves with tacos.
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