This is a very simple recipe idea to enjoy steak tacos with little twists. The beauty of corn tortillas is that the possibilities are endless. As long as there are tortillas at home, anything can be made into a taco. As you can see, there are no salsas in this recipe because we wanted to enjoy the flavours of the steak and a simple salad. The jalapeño sauce is fresh and tasty but not overpowering. Every ingredient plays nicely with each other. Does it mean that you can’t add your favourite salsa on top? Of course not! Tacos are to be tailored!
Easy Steak Tacos
-250g Bavette steak approximately
-Spring onions, halved lengthwise
-Lime wedges to serve
-1 cup Greek yoghurt
-1 or 2 Pickled Jalapeño Peppers, finely diced
-1 tsp Pickled jalapeño brine
-Salt to taste
Fresh Pico Salad
-Fresh lime juice
-Salt and pepper
1 Prepare the jalapeño sauce by mixing together the Greek yoghurt, pickled jalapeños and brine in a bowl. The jalapeños bring their tangy spiciness to the yoghurt making it a very fresh and light sauce that will complement the other ingredients in your taco. Adjust seasoning with salt or more jalapeños to taste. Tip: Remove the seeds from the jalapeño peppers to remove spiciness and keep the flavour.
2 Cut the tomatoes, jalapeño, radishes and avocado lengthwise in quarters or thinner if desired. This salad can be easily done as a regular pico salsa with diced ingredients but by keeping them bigger, they add different textures with every bite. Season with salt, pepper and fresh lime juice to taste and mix together with the coriander sprigs.
3 Heat up a light drizzle of vegetable oil on a grill pan on medium-high. Season your steak with a few dashes of Lemon Pepper Seasoning. This is a simple seasoning that adds just a touch of flavour to keep our steak as naturally tasting as possible. Once the grill is hot enough, add the spring onions and let them grill until nicely charred on both sides. Also, add the steaks and cook for 3 to 5 minutes on each side or until cooked to your preferred doneness. Remove the steak to a cutting board and let it rest for a few minutes before slicing.
4 Warm the corn tortillas and add a generous dollop of jalapeño sauce to them. Pile thickly sliced steak pieces to it and add pico salad on top. Squeeze a few lime drops over it and serve with the grilled spring onions.
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