Mexican beef with avocado and shredded cabbage



Ingredients 19
Servings 1
Minutes 30 min

Ingredients

Serving Change
  • 500
    g
    beef sirloin
  • 1
    tsp
    sea salt
  • 1
    tsp
    black pepper
  • 2
    tsp
    cumin, ground
  • 2
    tsp
    coriander, ground
  • 1
    Tbs
    vegetable oil
  • FOR THE SALAD:
  • 4
    tortillas
  • 1
    baby green cabbage, shredded
  • 1
    avocado, peeled and sliced
  • 50
    g
    baby spinach leaves
  • 5
    g
    coriander leaves
  • FOR THE DRESSING:
  • 1/2
    cup
    sour cream
  • 1
    garlic clove, crushed
  • 1
    red chilli, sliced
  • 1
    juice of 1 lime
  • 1
    tsp
    sugar
  • 2
    Tbs
    extra virgin olive oil
 

Method

30 min
 

Place the beef on a surface and allow to come to room temperature. Mix together the salt, pepper, cumin, coriander and oil, rub all  over the beef.

Heat a griddle pan and cook the beef for 2–3 minutes on each side, set aside to rest for 5 minutes, then slice.

Griddle the tortillas for 1 minute on each side.

For the salad: Toss together all the ingredients.

For the dressing: Whisk together all the ingredients.

To serve: Place a tortilla on a surface, top with salad and sliced beef; drizzle over dressing.

Serves 4.

Reprinted with the permission of Fairlady.

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Read more on: mexican  |  food24  |  beef  |  recipes
 

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