A fuss-free recipe made with simple and fresh ingredients that are packed with flavour and perfect for any meal. The fresh salsa on the side is so refreshing and can be enjoyed in many ways.
This recipe makes 5 tacos.
250g of ribeye steak (or any cut of choice)
2 tbsp oil, for grilling
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp cumin powder
½ tsp smoked paprika
½ tsp dried oregano
2 – 3 Big Heart Tomatoes or 200g Glow Cherry Tomatoes, diced
1 – 3 bird’s eye chilli (cili padi), chopped
10g Coriander, chopped
½ medium red onion, diced
1 lime, juiced
Salt and pepper to taste
This recipe makes 16 pieces of tortillas (6 – 7-inch diameter).
375g all-purpose flour
1 cup warm water
⅓ cup olive oil
1 tsp baking powder
½ tsp salt
Lettuce Mix, shredded
Red onion, chopped
Combine all the dry ingredients until they are thoroughly mixed to create a rub.
Apply a generous layer and rub it onto the steak, leave to marinade for 1 hour.
Preheat a pan for a better sear.
Add the steak and grill to your desired doneness.
Rest for 10 minutes before cutting into thin slices.
Combine all ingredients.
Let the salsa sit in the fridge for at least 20 minutes for flavours to combine.
Combine all the dry ingredients in a bowl. Form a well, and add the wet ingredients into it.
Use a scraper to pull the dry ingredients into the wet ingredients and mix until just combined to form a dough.
Knead for 3 – 5 minutes until the dough becomes smooth.
Divide the dough into 16 portions and let them rest for at least 15 minutes.
Roll each dough portion into a thin piece.
Place it on a preheated pan on medium heat. Flip after 45 seconds, or when bubbles start to appear, and cook for another 20 – 30 seconds. Repeat with the remaining portions of the dough.
Place shredded lettuce onto a soft tortilla shell.
Top with steak, coriander, red onion, avocado, fresh salsa, sour cream, and lime juice.
Use a combination of Big Heart Tomatoes and Glow Cherry Tomatoes for different flavour profiles. You can also add diced mango for a mango salsa.