Smokey and fresh, these tacos are packed full of flavour. Ready in just 30 minutes, say hello to your new go to mid-week dinner!
INGREDIENTS
- 2 limes, juiced
- 1 orange, juiced
- ½ cup fresh coriander, finely chopped
- 1 tsp cumin
- ½ tsp chilli flakes
- 2 cloves garlic, crushed
- 1/3 cup olive oil
- 500g flank or bavette steak
For the salsa:
- 1 red capsicum
- ½ pineapple, diced into small cubes
- 1 fresh jalapeño, finely sliced
- 1 lime, juiced
- ¼ tsp salt
To serve:
- 6 Rebel Bakehouse Capsicum & Roasted Garlic Wellbeing Wraps
- ½ cup coriander
Makes 6 tacos
Takes 30 minutes to make
METHOD
Place the lime juice, orange juice, coriander, cumin, chilli flakes, garlic and olive oil in a bowl. Season with salt and whisk to combine.
Reserve about ¼ cup of the marinade to use as a sauce for serving later. Then pour the remaining marinade over the steak. Toss to coat, then cover and leave to marinate for at least an hour or in the fridge overnight.
Heat a large fry pan or a BBQ over medium-high heat. Place the whole capsicum on the hot plate and lightly char on all sides. Leave to cool slightly then finely dice and toss in a bowl with the pineapple, jalapeño, lime and salt.
Turn the heat up to high. Cook the steak for about 5 minutes on each side, or cooked until desired doneness. Remove the steak from the heat and place on a cutting board. Leave to rest for 5 minutes then cut the steak, against the grain, into very thin strips.
To assemble, add a generous spoonful of the pineapple salsa to each wrap. Top with the steak and add a spoonful of the reserved marinade.
Fold into a taco and enjoy!
