Beef Entertaining Mexican

Spice up taco Tuesday with our sticky beef tacos with creamy avocado dressing

Name: Sticky beef tacos with creamy avocado dressing recipe
Yield: 10 tacos
Cuisine: /mexican
Ingredients: 50g brown sugar; 50g tomato ketchup; 1 1/2 tsp smoked paprika; 1 tsp Worcestershire sauce; 400g sirloin beef steak, cut into 3cm pieces; 2 tbs extra virgin olive oil; Warm hard shell tacos, iceberg lettuce, vintage cheddar, & pico de gallo, to serve; 1 ripe avocado; 100g sour cream; Juice of 1/2 lime; 1/3 cup coriander leaves; 1 long green shallot, chopped; 2 large green heirloom tomatoes (seeds removed), finely chopped; 2 long green shallots, finely chopped; 1-2 jalapeños (seeds removed), finely chopped; 1/2 cup finely chopped coriander leaves; Juice of 2 limes; 1/4 cup (60ml) extra virgin olive oil

1 rating

10 tacos

Sticky beef tacos with creamy avocado dressing

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by Phoebe Wood

Mar 22, 2021

Craving the crunch of a taco? Go no further than these sticky beef tacos with a creamy avo dressing.

50g brown sugar
50g tomato ketchup
1 1/2 tsp smoked paprika
1 tsp Worcestershire sauce
400g sirloin beef steak, cut into 3cm pieces
2 tbs extra virgin olive oil
Warm hard shell tacos, iceberg lettuce, vintage cheddar, & pico de gallo, to serve

Creamy avocado dressing

1 ripe avocado
100g sour cream
Juice of 1/2 lime
1/3 cup coriander leaves
1 long green shallot, chopped

Green pico de gallo (makes 2 cups)

2 large green heirloom tomatoes (seeds removed), finely chopped
2 long green shallots, finely chopped
1-2 jalapeños (seeds removed), finely chopped
1/2 cup finely chopped coriander leaves
Juice of 2 limes
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place sugar, ketchup, paprika and Worcestershire sauce in a bowl and stir to combine. Add steak and stir to coat. Set aside to marinate while you make the avocado dressing and pico de gallo.
2.

For the avocado dressing, place all the ingredients in a small food processor or blender and whiz until smooth. Season to taste.
3.

For the pico de gallo, combine all ingredients in a bowl and season.
4.

Heat oil in a large non-stick frypan over medium heat. Season the steak and, in 2 batches, cook for 3-4 minutes, tossing the pan, until steak is just cooked. Set aside to rest for 2-3 minutes.
5.

Spread avocado mixture into the taco shells. Add iceberg lettuce, pico de gallo, then top with steak and cheese. Serve immediately.