Servings: 4
Ingredients
Beef Tacos
500g diced rump steak from Hudson Meats
1 jar Gran Luchito Fajita sauce from Hudson Meats
1 packet of Gran Luchito hard shell tacos from Hudson Meats
1 tbsp garlic olive oil from Hudson Meats
2 small bell peppers thinly sliced (red, green or yellow)
1 jalapeno sliced (seeds removed)
½ onion thinly sliced
1 tbsp garlic olive oil from Hudson Meats
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cayenne
1 tbsp brown sugar
Juice from ½ lime
1/2 tsp salt
1 tsp pepper
Coriander for garnish
Guacamole
3 avocados
¼ onion finely diced
1 tomato finely diced
1/4 Jalapeno finely diced (seeds removed)
1 clove minced garlic
2 tbsp chopped coriander
Juice from 1 lime
Salt and pepper to taste
Pico De Gallo
2 tomatoes finely diced
¼ onion finely diced
3 tbsp chopped coriander
1 Jalapeno finely diced (seeds removed)
Juice from ½ lime
Method
- Bring beef to room temperature and pat dry with paper towels.
- Season beef with salt, pepper, cumin, smoked paprika and ground cayenne. Set aside for 30 minutes.
- Add olive oil to a pan on medium high heat. Add seasoned beef and cook until browned on all sides.
- Remove beef from the pan. Add onion and jalapeno on medium heat. Once the onions are translucent add peppers. Cook for 5 minutes until peppers are slightly charred.
- Add beef back into the pan. Pour in Gran Luchito Fajita sauce. Add brown sugar. Stir to combine all ingredients and bring to a simmer.
- Turn down the heat to low and cover with a lid. Cook for 30 minutes.
- Squeeze lime over beef and garnish with coriander.
- Pre-heat oven to 180C. Place hard shell tacos on a baking sheet and bake for 3 minutes.
- Mix ingredients for guacamole and pico de gallo. Assemble tacos with beef, guacamole and pico de gallo. Enjoy!
Recipe by Sarah Ahmed : @nourish.glow.repeat