Try this Surf 'n' Turf Tacos recipe, or contribute your own.
- 1/2 teaspoon extra virgin olive oil.
- 400 g beef rump steak.
- 8 corn tortillas warmed in the microwave.
- 1 bunch butter lettuce leaves roughly torn.
- 1/4 red cabbage finely shredded.
- 1 avocado, diced.
- 16 cooked king prawns peeled.
- 100 g full-fat greek yoghurt to serve.
- 1 lemon, cut into wedges to serve.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 2.24999999353307 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.310679999107046 g
- Serving Size 1 1 recipe (502g)
- Sodium 0.0449999998706614 mg
- Sugar 0 g
- Trans Fat 0.0609299998248755 g
- Calories 20 calories
Step-by-step
- Heat a large frying pan on medium heat and drizzle in olive oil. Season rump steak with salt and pepper on both sides and place into the frying pan. Cook on each side until cooked to your liking. Remove and place steak on a chopping board. Slice into thin strips.
- Now to assemble your tacos. Lay out the tortillas and have your guest pack each taco full of lettuce, avocado, cabbage, prawns and beef slices. Drizzle with yoghurt and lemon juice to serve.
Standard fish tacos rely exclusively on battered white fish, but combining land and sea proteins creates a much more robust platform for bold condiments and fresh produce. Beef rump steak requires careful handling to avoid toughness, meaning you must sear it in a smoking-hot frying pan over medium-high heat for roughly four to five minutes per side to develop a deep brown crust while keeping the interior medium-rare. Letting the cooked meat rest on a cutting board for at least eight minutes allows the muscle fibers to relax and reabsorb their juices before slicing against the grain into thin strips.
Swapping proteins changes the moisture balance of the entire dish significantly. King prawns add a clean, briny sweetness, yet they overcook in under two minutes if subjected to excessive direct heat, turning rubbery and losing their snap. If you substitute the Greek yogurt with a traditional crema or mayonnaise-based sauce, reduce the added citrus by half to maintain the proper acid-to-fat equilibrium. Shredding red cabbage finely increases its surface area, allowing the natural astringency of the vegetable to cut through the rich fats of the avocado and dairy.
Pairing these tacos with grilled elote or simple black beans provides a starchy contrast that rounds out the meal without competing with the primary proteins. Corn tortillas warmed properly will remain pliable and resist tearing under the weight of the fillings, whereas cold tortillas crack along the fold.
