Street-Style Beef Tacos
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Street-Style Beef Tacos

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Tacos make for an easy to prepare lunch, dinner or even a snack for hungry teens. The fresh ingredients topped with juicy pieces of tender beef will make your mouth water just thinking about this recipe. Have a bit of fun with the salad ingredients you use to build the tacos - variety in texture and colour is key.
<b>Prep:</b> 15 mins + marinating time Prep: 15 mins + marinating time
<b>Cook:</b> 8 mins + resting time Cook: 8 mins + resting time
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 450-500g Quality Mark rump steak


  • 3 tablespoons oil
  • 2 tablespoons lemon juice
  • 2-3 large cloves garlic, crushed

Pico de gallo

  • 1 long red chilli, deseeded and very finely chopped
  • 2 ripe tomatoes, cored and diced
  • 1 medium-sized red onion

To serve

  • 1 avocado, cut in half, stone removed and peeled
  • Juice of 1 lime or ½ lemon
  • 2 tablespoons coriander leaves, roughly chopped
  • 2-3 cups red or green cabbage, finely shredded (or use shredded iceberg or cos lettuce if you prefer)
  • 4 corn tortillas
  • Lime wedges



Place the rump steak in a non-metallic shallow dish. Mix together the oil, lemon juice and garlic and rub over both sides of the rump steak. Cover and refrigerate for 30 minutes or up to 1 hour.

Remove the rump steak from the refrigerator and bring to room temperature, about 20 minutes.
Pat steak dry with kitchen paper. 

Heat a large frying pan over a medium-high heat and pan-fry the steak for 3-4 minutes on each side for medium-rare. Remove from frying pan, season and leave to rest for 5 minutes before slicing across the grain.

Pico de gallo

Combine the chopped chilli, tomatoes and red onion in a bowl and season with a little salt. Set aside.

To assemble

Mash the avocado using a fork, add the lime juice and season to taste. Stir through half of the chopped coriander. Stir the remaining coriander through the finely shredded cabbage.

Warm tortillas to make pliable (see tips). Spread mashed avocado over tortillas, place on some cabbage, pico de gallo and sliced rump steak and fold in half.

Serve with lime wedges.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 359g
Energy kJ (kcal) 1972 (471)
Protein (g) 34.7
Fat (g) 24.4
Saturated (g)
Carbohydrate (g) 26.3
Sugars (g)
Sodium (mg) 246
Iron (mg) 5.3
Zinc (mg) 6.1
Vitamin B12 (ug) 4.8
Vitamin D (ug) NA
Selenium (ug) 7.5

Keep your immunity in tip top shape with this dish rich in iron and zinc.

+Marinating steak before cooking tenderises it by softening the protein structure. Using seasoned acidic liquid to marinate allows the meat to absorb flavour.

+To warm tortillas, heat in a microwave for 20 seconds and briefly dry fry in a frying pan, on a barbecue or in a moderate oven. Alternatively, wrap in foil and steam on a plate over boiling water until pliable.


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