These tacos are a real crowd-pleaser. Simply put everything in the middle of the table and get everyone to help themselves!
NEED TO KNOW
|Type of dish||Mexican|
|Cooking time||<30 min|
Beef tacos with smashed avocado & salsa verde
|3 tablespoons olive oil|
|3 teaspoons ground coriander|
|2 teaspoons ground cumin|
|2 handfuls coriander, coarsely chopped|
|2 spring onions, coarsely chopped|
|2 jalapeno or long green chillies, coarsely chopped|
|finely grated zest and juice of 2 limes|
|750g beef rump steak, trimmed of fat and sinew, thinly sliced|
|12 soft corn tortillas|
|2 small avocados|
|3⁄4 cup thinly sliced green cabbage|
|6 radishes, thinly sliced|
1. Put 2 tablespoons of the olive oil, 1⁄2 teaspoon each of the ground coriander and the ground cumin, the coriander, spring onions, chillies, lime zest, juice and 1 tablespoon water into a food processor and process until well combined. Season to taste with salt and set aside. This is the salsa verde.
2 Combine the remaining 21⁄2 teaspoons ground coriander and 11⁄2 teaspoons ground cumin in a bowl. Add the beef and mix to coat. Set aside for 15 minutes.
3 Preheat the oven to 180°C. Wrap the tortillas in a large piece of tinfoil. Warm in the oven for 10 minutes until ready to serve.
4 Heat the remaining 1 tablespoon of oil in a large frying pan over high heat. Add the beef and season with salt. Cook for 4 minutes or until cooked to your liking.
5 Coarsely mash up the avocado in a bowl. Add 1⁄4 cup of salsa verde and stir to combine. Season with salt. Spread the avocado mix down the centre of each tortilla and top with the beef. Drizzle with salsa verde and sprinkle with cabbage and radish.
Recipes by Olivia Andrews; Photography by Steve Brown; Styling by Kristine Duran-Thiessen
Preparation: 20 minutes
Cooking: 10 minutes