Mojito Beef Tacos

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From out Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Remove steak from fridge 30 minutes before cooking and allow to come to room temperature.

Step 2

Place tomato, onion and green chilli in a serving bowl, season and toss to combine.

Step 3

Heat a barbecue grill on high heat.

Step 4

Combine lime rind, juice and remaining oil in a serving bowl and season with salt and pepper.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add mint to zucchini mixture and gently toss to combine.

Step 9

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.

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