Steak Tacos on Corn Tortillas

Make steak tacos on corn tortillas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
3 small, about 90 g Corn tortilla
60 g Tomato salsa
50 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
30 g Red onion (Sliced thin and soaked in the lime juice while the steak cooks.)
20 g Pickled jalapeños
Juice of a lime Lime juice
A handful Fresh coriander
1 tsp Ground cumin
1 tsp Smoked paprika
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Rub the steak with the cumin, paprika and salt. Sear in a sprayed, very hot pan for three minutes a side, then rest for five.
2. Warm the tortillas one at a time in the dry pan for thirty seconds a side and wrap them in a tea towel to keep soft.
3. Slice the steak thin across the grain. Divide it between the tortillas with the salsa, mashed avocado, drained onion, jalapeños and coriander.

Check ingredient packaging for allergen information.
Some corn tortillas are blended with wheat flour. Check the packet.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/steak-tacos-corn-tortillas-salsa

AI-generated images illustrating the recipe.

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