Taqueria-Style Beef Tacos

Cook Time 30 minutes

Servings 2

Ingredients

1 x 300g scotch fillet

½ tsp ground cumin

½ tsp smoked paprika 

1 tsp dried oregano 

¼ cabbage, shredded 

6 small flour street tacos, warmed

1 small white (salad) onion, finely diced

1 tomato, seeds removed and finely chopped

A few sprigs of coriander, picked

Jalapeno Salsa

4 tbsp of pickled jalapeños with 3 tbsp of the brine

3 tbsp avocado oil 

1 clove garlic, minced

Juice 1 lime

3 sprigs coriander, roughly chopped

Salt to taste

Method

Coat the steaks in a drizzle of olive oil and season with salt. Place in a hot pan and cook for 2-3 minutes on each side for medium-rare.

Combine the cumin, paprika and oregano in a bowl with 1 tbsp of olive oil to make a paste. Brush the steaks with the paste and cook for 10 seconds on each side. Remove and allow to rest.

Use a stick blender to combine all of the ingredients for the Jalapeno Salsa. Blend until smooth.

Dice the steaks. Place onto the warm tortillas and top with cabbage, tomatoes, onion, salsa and coriander.