Beef street tacos

Both Freddie (my daughter) and I love Mexican food – this is a quick and easy flavorful dinner;

I serve these in traditional warmed corn tortillas (I buy the Tio Pablo brand) , with a side of delicious guacamole and a mountain of herby chopped coleslaw with a super quick chipotle (chipotle and home made mayo) sauce and spicy sweet potato air fryer wedges . The longer the meat is marinated the better – but even an hour produces great flavors – the skirt/flank steak I’ve suggested here is great but can be a little tough unless marinated, which tenderizes the meat – other cuts work perfectly well and can be easier to source (I’ve used a rump and sirloin when I’ve not been able to get flank/skirt). 

Other names for ‘flank/skirt steak is bavette or flap steak – I provide this info as, when I moved to NZ (12 years ago now), I found the different names for cuts of meat a bit confusing!

Ingredients

Marinade

2 tbls of tamari

2 tbls of fresh squeezed lime juice

2 tbls of avocado oil

3 cloves of garlic, mashed into a paste with a little salt

2 tsp of chili flakes (add more of less depending on how hot you like it)

1 tsp of ground cumin

1 tsp of dried oregano

700g of skirt / flank steak cut in to 1.5 cm pieces

to serve

12 corn tortilla

Fresh coriander

Cubes of avocado

chipotle hot sauce (optional)

Method

First to marinade the meat, combine all ingredients in a medium bowl add the steak and stir well. 

Marinate in the fridge for at least 1 hour (and up to 8 hours)

Remove the meat from the fridge 20 mins before you want to cook it, in the meantime get all your sides ready (gaucamole, salad, chipotle sauce, wedges etc)

Put a large frying pan over a medium/hot heat, add a tbsp of avocado oil

When hot, add the meat - depending on the size of your pan, its best to do this in batches so you don’t over crowed the pan and end up steaming the meat

Quickly fry the meat, moving the pan around so it’s brown on all sides but not over cooked - this should take about 3-4 minutes for each batch of meat.

at the same time - warm the tortilla, keeping them warm in a clean tea towel as you try the batch.

when all the meat is cooked and the tortilla’s are warmed - arrange the meat, avocado, a little salad in each tortilla.

sprinkle with coriander & chipotle (if using) and serve with lime wedges