Rump steaks are given a tangy kick from Mexican tajin-style seasoning. Make it veggie by swapping the steak for portabella mushrooms.
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Trim any excess fat off the steaks and discard, then scatter both sides with a little salt and the tajin seasoning; set aside for 20 minutes. Meanwhile, mix the lime juice and honey with a pinch of salt, then stir in the red onion; set aside for 20 minutes.
Preheat the grill to high. Use an 8-9cm cookie cutter to stamp out 18 small tacos from the tortillas. Lay on a baking tray and put under the grill for 30 seconds-1 minute, flipping halfway, until just toasted.
Heat the oil in a large frying pan over a high heat. When hot, add the steaks and cook for 2 minutes on each side, ensuring all the cut edges are thoroughly browned. Lift out of the pan and rest for 5 minutes before slicing thinly. Spoon a little guacamole onto each taco, then add a couple of slices of steak and scatter over the onions and a little extra tajin seasoning, if liked. Serve with lime wedges for squeezing over.
COOK'S TIP
Don’t throw away scraps of tortilla. Tear into bitesized pieces, brush with oil, dust with hot smoked paprika, then grill for 30 seconds. Serve with extra guacamole or salsa for scooping.
Typical values per serving when made using specific products in recipe
Energy | 1,246kJ/ 297kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.8g |
Carbohydrates | 22g |
Sugars | 2.9g |
Fibre | 3g |
Protein | 24g |
Salt | 1.1g |
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