Spicy steak & avocado tacos

Name: Spicy steak & avocado tacos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 1 tbsp sunflower oil; 1 tsp Cooks' Ingredients Piri Piri Rub; ½ tsp Cooks’ Ingredients Garlic Salt; 300 g pack Essential British Beef Frying Steak; 1 lime, juice; 1 tsp clear honey; ½ small red onion, halved and thinly sliced; 150 ml pot Essential Soured Cream; ¼ tsp ground cumin; 6 soft taco wraps; 1 perfectly ripe avocado, sliced; 100 g finely shredded red or white cabbage

Packed with lots of zingy lime and chilli flavour, these tacos are sure to be a hit.

Angela Hartnett cooks this recipe for Nick Grimshaw and guests AJ Odudu and Will Best, hosts of Big Brother 2023, on episode 3, season 4 of Dish, the Waitrose podcast. She recommends dressing the cabbage with lime juice.

Angela pairs it with a Bloody Drinks Classic Bloody Mary, while Nick shakes up fiery lime margaritas.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Makes6
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins
Plus marinating and resting

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Ingredients

1 tbsp sunflower oil
1 tsp Cooks' Ingredients Piri Piri Rub
½ tsp Cooks’ Ingredients Garlic Salt
300g pack Essential British Beef Frying Steak
1 lime, juice
1 tsp clear honey
½ small red onion, halved and thinly sliced
½ x 150ml pot Essential Soured Cream
¼ tsp ground cumin
6 soft taco wraps
1 perfectly ripe avocado, sliced
100g finely shredded red or white cabbage

Method

In a large bowl combine the oil, piri piri rub and garlic salt. Add the steaks, coat in the mixture, then cover and set aside for 15 minutes-1 hour (chill if marinating for more than 30 minutes). Meanwhile, mix the juice of ½ the lime, the honey and a pinch of salt in another bowl, then stir in the red onion and set aside. In a second small bowl, mix together the remaining lime juice, the soured cream and cumin. Set aside.
Heat a large frying pan over a high heat. Add the steaks and fry for 1-2 minutes on each side, until browned all over. Transfer to a board, leave to rest for a couple of minutes, then slice into strips.
Heat the taco wraps according to pack instructions. Fill with the steak, sliced avocado and cabbage, then spoon over the lime and cumin soured cream mix and pickled red onions.