Beef tacos

make two steaks feed four

Woman (UK) - - Eat Right Tonight -

SERVES 4 PREP 10 MINS COOK 10 MINS

✱ 1 ripe av­o­cado, chopped ✱ 1 green pep­per, chopped ✱ 1/2 red onion, thinly sliced ✱ 1/2 red chilli, thinly sliced ✱ 10 cherry toma­toes, quar­tered ✱ Juice of 1 lime ✱ 2tbsp fresh co­rian­der, chopped ✱ 2 x 200g sir­loin steaks, trimmed ✱ 1tsp cumin seeds, crushed ✱ 1tbp olive oil ✱ 8 crisp taco shells ✱ 1 ro­maine let­tuce, shred­ded ✱ Soured cream, to serve

In a bowl, com­bine the av­o­cado, pep­per, red onion, chilli, toma­toes, lime juice and co­rian­der. 2 Heat the oven to 180°C, Gas 4. Sea­son the steaks and sprin­kle over the cumin. Heat the oil in a fry­ing pan and cook the steaks for 3 mins on each side. Heat the taco shells. 3 Slice the steaks. Fill each taco with let­tuce, steak and salsa. Top with a spoon­ful of soured cream. Per serv­ing: 387 cals, 22g fat (4g sat­u­rated), 19g car­bo­hy­drates

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