Mojito Beef Tacos
February 16, 2020
"From out Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (396.1 g)
- Calories 477
- Total Fat - 28.4 g
- Saturated Fat - 7.6 g
- Cholesterol - 116.1 mg
- Sodium - 303.3 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.5 g
- Sugars - 5.8 g
- Protein - 40.7 g
- Calcium - 68.7 mg
- Iron - 2.3 mg
- Vitamin C - 34.1 mg
- Thiamin - 0.9 mg
Remove steak from fridge 30 minutes before cooking and allow to come to room temperature.
Place tomato, onion and green chilli in a serving bowl, season and toss to combine.
Heat a barbecue grill on high heat.
Combine lime rind, juice and remaining oil in a serving bowl and season with salt and pepper.
Grill zucchini, in batches, for 1 minute each side or until lightly charred and then transfer to lime mixture and toss to coat; cover to keep warm.
Grill corn, turning, for 8 to 10 minutes or until lightly charred and tender and transfer to a board and stand for 5 minutes or until cool enough to handle and then cut corn kernels from cobs and transfer to a serving bowl and cover to keep warm.
Grill steak for 3 minutes each side for medium-rare or until cooked to your liking and transfer to a large plate and cover loosely with foil and let stand for 5 minutes to rest.
Add mint to zucchini mixture and gently toss to combine.
Thinly slice steak and fill tortillas with steak, zucchini mixture, tomato mixture and corn and serve with lime wedges and extra mint leaves.
Tips & Variations
No special items needed.