Name: Steak carne asada soft tacos with guacamole & salsa roja
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: old el paso™ restaurante steak carne asada soft taco kit; 1/4 cup vegetable oil; juice of ½ a lime; 500 gram scotch fillet, thinly sliced into steaks; Guacamole; 1 avocado, halved and stone removed; juice of remaining ½ a lime; 1 green chilli, finely chopped; 2 spring onions finely chopped; Salsa Roja; 4 large roma tomatoes, cut in half lengthwise; 1 red capsicum, cut in half lengthwise; 1 red chilli, cut in half lengthwise; 1 red onion, thickly sliced; olive oil; To serve; iceberg lettuce cups; handful fresh coriander, chopped; 1 lime, cut into wedges

Ingredients

old el paso™ restaurante steak carne asada soft taco kit

1/4 cup vegetable oil

juice of ½ a lime

500 gram scotch fillet, thinly sliced into steaks

Guacamole

1 avocado, halved and stone removed

juice of remaining ½ a lime

1 green chilli, finely chopped

2 spring onions finely chopped

Salsa Roja

4 large roma tomatoes, cut in half lengthwise

1 red capsicum, cut in half lengthwise

1 red chilli, cut in half lengthwise

1 red onion, thickly sliced

olive oil

To serve

iceberg lettuce cups

handful fresh coriander, chopped

1 lime, cut into wedges

Method

1.Marinate Steak: Preheat grill to 220ᵒC (200ᵒC fan forced). Combine oil, lime juice and Steak Seasoning in a medium bowl. Add the steak and turn to coat both sides. Cover and marinate for 10 minutes.

2.Prepare Guacamole: While steak is marinating, scoop avocado into a small bowl and mash with a fork. Add lime juice, Guacamole Seasoning, green chili and spring onion and mix until well combined.

3.Prepare Salsa Roja: Place tomatoes, capsicum and chili skin side up with onion on an oven tray and grill until skins begin to blacken. Remove from grill allow to cool, then roughly chop. Place in a serving bowl with a drizzle of olive oil.

4.Pan Fry Steak: Heat a large frying pan over medium-high heat and add steak and any remaining marinade. Cook 3-4 minutes each side (for a medium steak) or until cooked to your liking – be sure to move the steaks around the pan occasionally. Reserving the pan juices, transfer steak to a plate, cover with foil and rest 10 minutes. Slice steak across the grain into thin strips. Return steak strips to pan and combine with pan juices.

5.Warm Tortillas:Pan-toasted: open tortilla pouch, discard Freshness Sachet. Heat a non-stick frying pan over medium heat and brown each tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve.

6.Microwave: open tortilla pouch, discard Freshness Sachet. Microwave tortillas in pouch on HIGH/1100 watts/100%power for 35 seconds*

7.Time to Eat: Top your warm tortillas with steak strips, lettuce, guacamole, a generous spoon of salsa roja, coriander and a squeeze of lime to finish.

For an authentic finish when serving to the table, use interesting skewers to keep the contents of your soft tacos from falling out! *Times may vary depending on microwave wattage. Decrease time for fewer tortillas. Increase time if using a microwave oven lower than 1100 watts.
Note

Woman's Weekly Food

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Ingredients

Method

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