Asian steak tacos

Serves: 8 Prepare & Cook:


  • 3 tbsp chopped parsley
  • 2½ limes, plus wedges to serve
  • 5 garlic cloves
  • ½ tsp SpinneysFood Fine Cumin
  • 50ml olive oil
  • 2 tenderloin steaks (600g in total)
  • 1 mango, chopped
  • 1 avocado, chopped
  • 1 large tomato, deseeded and chopped
  • 3 tbsp chopped coriander, plus leaves to garnish
  • 60ml sweet chilli sauce
  • 1 tsp red chilli flakes
  • 2 spring onions, finely sliced
  • 1 tbsp Tabasco sauce
  • 1 birds’ eye chilli, finely chopped
  • 8 SpinneysFood plain wraps
  • ¼ red cabbage, shredded
  • sliced red chilli, to serve


  1. In a bowl, mix the parsley, zest and juice of 1 lime, 3 crushed garlic cloves, cumin, olive oil and seasoning. Cover the steaks with the marinade and set aside.
  2. Mix the mango, avocado, tomato, juice of 1 lime and coriander. Season.
  3. Make the dressing by mixing the sweet chilli sauce, chilli flakes, spring onions, juice from the remaining lime half, Tabasco, 2 finely chopped garlic cloves and the chilli.
  4. Set a griddle pan over a high heat. Add the steaks and cook for 2 minutes on each side or until cooked to your liking. Remove from the pan and leave to rest, loosely covered with foil, for 10 minutes. Thinly slice against the grain.
  5. Warm the wraps in a microwave or low oven. Spread the salsa and a thin layer of cabbage over the top, then add the steak. Drizzle over the dressing and garnish with coriander leaves. Serve with red chilli slices and lime wedges.

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