Lean Beef Street Tacos

Method

1. 1

   Mix the juice of 1 lime with the garlic, oil, cumin, chilli powder, oregano and a good pinch of salt. Coat the steak and marinate.

   15 min
2. 2

   Make the pico de gallo: toss the tomatoes, onion, jalapeño and most of the coriander with the juice of 1 lime and a pinch of salt.

3. 3

   Stir the zest and a squeeze of the last lime into the yogurt for a quick crema.

4. 4

   Get a griddle or heavy frying pan smoking hot. Sear the steak until well browned, turning once, then rest.

   6 min
5. 5

   Warm the tortillas in a dry pan for 20 seconds a side. Chop the steak into small pieces.

6. 6

   Pile steak onto doubled-up tortillas, then top with pico, crema and the rest of the coriander. Serve with lime wedges.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  The Best Steak Tacos You'll Ever Make (Taco Stand-Quality) | Epicurious 101

  Epicurious · YouTube

• 

  Simple & Authentic Carne Asada Street Tacos (w/ red & green salsa)

  Ian Fujimoto · YouTube

Substitutions

• Budget: use 5% fat beef mince browned with the same spices instead of steak.
• Vegetarian: char 2 tins of drained pinto beans and sliced mushrooms with the marinade.
• Lower-carb: swap the tortillas for crisp lettuce cups (about −30 g carbs per serving).