These delicious tacos are worth taco’ing about! They are filled with perfectly spiced steak and feisty salsa.
Ingredients
- 700g beef rump steak, trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 garlic cloves, crushed
- 8 flour tortillas
- 2 tomatoes, chopped
- 1/2 small red onion, finely chopped
- 1/2 green capsicum, finely chopped
- 4 radishes, thinly sliced
- 2 tablespoons lime juice
- 100g reduced-fat fetta, crumbled
- 1/2 cup fresh coriander sprigs
Method
- Step 1Drizzle beef with 1/2 the oil. Rub all over with cumin, oregano and garlic. Set aside.
- Step 2Preheat a barbecue grill or chargrill pan over medium-high heat. Cook tortillas for 30 to 40 seconds each side or until charred and heated through. Transfer to a plate. Cover with foil to keep warm.
- Step 3Add beef to grill for 4 minutes each side for medium or until cooked to your liking. Cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice.
- Step 4Meanwhile, combine tomato, onion, capsicum, radish, juice and remaining oil in a medium bowl (see note). Serve tortillas filled with beef, salsa, fetta and coriander sprigs.
- Low carb
- Lower gi
Nutrition
2696 kj
Energy
28.2g
Fat Total
10.5g
Saturated Fat
4.2g
Fibre
49.1g
Protein
114mg
Cholesterol
878mg
Sodium
46.2g
Carbs (total)
All nutrition values are per serve
Notes
Add some extra oomph to the salsa by adding 2 thinly sliced small red chillies. For chilli lovers, leave the seeds in to really pack a punch!
- Author: Liz Macri
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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