Ingredients
- flank, bavette or skirt steak 700g
- limes 2, juiced
- ground cumin 2 tsp
- garlic 2 cloves, crushed
- soft brown sugar 2 tbsp
guacamole
- garlic ½ clove, chopped
- coriander chopped to make 1 tbsp
- green chilli 1, seeded and chopped
- avocados 2 large, ripe
- lime 1, juiced
salsa
- pickled jalapeños 4 tbsp, diced
- red onion 1 large, finely diced
- coriander a small bunch, chopped
- limes 2, juiced
- chipotle Tabasco sauce or chipotle paste 2 tbsp
to serve
- corn tortillas 12
- oil
- chipotle Tabasco sauce
Method
-
Step 1
Marinate the meat with the lime juice, cumin, garlic and sugar. Season and leave for 2 hours or overnight in the fridge.
-
Step 2
For the guacamole, crush the garlic, coriander, chilli and some salt with a mortar and pestle. Add the avocados and lime juice. Crush everything together and scrape into a bowl. Mix the salsa ingredients in another bowl and season.
-
Step 3
Heat the bbq or a heavy griddle pan. Wipe the marinade from the meat and brush with oil. Season and grill on direct heat. Cook for 2-3 minutes on each side, depending on the thickness of the meat. It should get a nice char before you flip it over. Rest under foil for 10 minutes.
-
Step 4
Brush the tortillas with a little oil, and warm them through on each side in a heavy griddle pan until they take on the golden char lines. Mould into a taco shape and leave to firm up (you may need to hold them in place using a couple of glasses). Chop the meat into bite-sized pieces and serve with the guacamole, salsa and tortillas.
Nutritional Information
- Kcals 530
- Carbs 17.2g
- Protein 33.6g
- Fat 34.9g
- Salt 1g
- Fibre 6.1g
