Give steak night a fun twist with this steak tacos recipe. It’s gluten free and served with a refreshing salsa.
- Serves6
- Cook time20 minutes
- Prep time30 minutes, + cooling & 5 mins resting time
Ingredients
- 1/2 red onion, thinly sliced
- 2 limes, juiced
- 2 tbs red wine vinegar
- Pinch of caster sugar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chilli powder (optional)
- 2 (about 350g each) Coles Australian No Added Hormones Beef Porterhouse Steaks
- 12 corn tortillas, warmed
- 200g light sour cream
- 1 avocado, stoned, peeled, thinly sliced
- 4 vine-ripened tomatoes, chopped
- 100g fetta, crumbled
Salsa roja
- 3 vine-ripened tomatoes
- 1/2 red onion, unpeeled
- 4 garlic cloves, unpeeled
- 1 jalapeño chilli (optional)
- 2 limes, juiced
- 1/4 cup coarsely chopped coriander
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make salsa roja, heat a barbecue grill or chargrill on medium-high. Cook the tomatoes, onion, garlic and chilli, if using, turning occasionally, for 10 mins or until charred and tender. Set aside to cool. Remove and discard onion skin. Coarsely chop the tomatoes, onion and chilli. Squeeze the garlic from the skins and place in a food processor with the tomato, onion, chilli, lime juice and coriander. Process until smooth.
Step 2
Meanwhile, combine the onion, lime juice, vinegar and sugar in a small bowl. Season. Set aside for 15 mins to develop the flavours. Drain well.
Step 3
Combine the cumin, paprika and chilli powder, if using, in a small bowl. Sprinkle over both sides of the steaks to coat. Season and spray with olive oil spray. Cook on the grill for 4 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4
Spread each tortilla with a little sour cream. Top with steak, avocado, tomato and fetta. Spoon over the salsa roja and top with the onion mixture to serve.
Recipe tip
Serve with coriander sprigs
COOK. STORE. SAVE.
Switch it: We've used porterhouse steaks in this recipe, but you can choose other budget-friendly cuts like pork or chicken.
Steak tacos with fetta and salsa roja
- Serves6
- Cook time20 minutes
- Prep time30 minutes, + cooling & 5 mins resting time
Ingredients
- 1/2 red onion, thinly sliced
- 2 limes, juiced
- 2 tbs red wine vinegar
- Pinch of caster sugar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chilli powder (optional)
- 2 (about 350g each) Coles Australian No Added Hormones Beef Porterhouse Steaks
- 12 corn tortillas, warmed
- 200g light sour cream
- 1 avocado, stoned, peeled, thinly sliced
- 4 vine-ripened tomatoes, chopped
- 100g fetta, crumbled
Salsa roja
- 3 vine-ripened tomatoes
- 1/2 red onion, unpeeled
- 4 garlic cloves, unpeeled
- 1 jalapeño chilli (optional)
- 2 limes, juiced
- 1/4 cup coarsely chopped coriander
Description
Give steak night a fun twist with this steak tacos recipe. It’s gluten free and served with a refreshing salsa.
Method
Step 1
To make salsa roja, heat a barbecue grill or chargrill on medium-high. Cook the tomatoes, onion, garlic and chilli, if using, turning occasionally, for 10 mins or until charred and tender. Set aside to cool. Remove and discard onion skin. Coarsely chop the tomatoes, onion and chilli. Squeeze the garlic from the skins and place in a food processor with the tomato, onion, chilli, lime juice and coriander. Process until smooth.
Step 2
Meanwhile, combine the onion, lime juice, vinegar and sugar in a small bowl. Season. Set aside for 15 mins to develop the flavours. Drain well.
Step 3
Combine the cumin, paprika and chilli powder, if using, in a small bowl. Sprinkle over both sides of the steaks to coat. Season and spray with olive oil spray. Cook on the grill for 4 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4
Spread each tortilla with a little sour cream. Top with steak, avocado, tomato and fetta. Spoon over the salsa roja and top with the onion mixture to serve.