This is our go to recipe whenever we have leftover grilled beef but you can of course also prepare it from scratch. My kids absolutely love these tacos and we have been experimenting with different ingredients but this is the version all 5 of us like best.
BEST EVER pan tacos (serves 4)
2 tbsp olive oil
1 lb beef rump steak
olive oil for brushing
2 tsp smoked paprika
sea salt and cracked black pepper
1 x 14 oz can black beans, drained and rinsed
1/4 red onion, finely chopped
1 large tomato, chopped
1 green bell pepper, seeded and chopped
1/2 cup corn, drained and rinsed
1/2 cup coriander leaves, chopped
2 tbsp lime juice and extra wedges to serve
8 whole wheat flour tortillas
1 cup cheddar cheese, grated
sour cream to serve (optional)
Heat the oil in a non-stick frying pan over high heat. Rub the steak with smoked paprika, salt and pepper and cook for 2-3 minutes each side until done to your liking. Remove from the pan, slice thinly and set aside.
Combine the beans, onion, tomato, bell pepper, corn, coriander and lime juice and season to taste with salt, pepper and smoked paprika. Add the sliced beef.
Reheat the non-stick frying pan over medium heat and brush with some olive oil. Toast the tortilla on one side for a minute or two until golden, then turn over. Place 2 to 3 tbsp of the steak mixture on one half of the tortilla, sprinkle with the cheese and fold over the tortilla. Cook for two minutes each side or until crisp. Repeat with remaining ingredients. Then serve the tortillas with sour cream and lime wedges.
