Prep Time
20 Minutes
Cook Time
260 Minutes
Makes
10
Ingredients
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10 Mission Street Tacos
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For the taco
1kg thinly sliced blade steak
1 medium brown onion, sliced
2 oranges, juiced
2 limes, juiced
¼ cup olive oil
3 garlic cloves, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp chilli powder
½ tsp ground cumin
1 red capsicum, sliced
1 green capsicum, sliced
1 yellow capsicum, sliced
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For the guacamole
2 avocados, mashed
1 red onion, diced
1 lime, juiced
2 tbsp, coriander chopped
Salt and pepper, to taste
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Instructions
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Step 1
In a large mixing bowl, combine the onion, orange and lime juice, olive oil, garlic and spices.
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Step 2
Place the steak in the bowl and massage it into the marinade to coat well. Cover and place in the fridge for 4+ hours.
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Step 3
In a medium mixing bowl, drizzle the sliced capsicums with olive oil and season with salt and pepper.
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Step 4
Prepare the guacamole by combining all the ingredients in a small bowl, cover and set aside.
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Step 5
On a hot grill, cook the capsicums until they are soft and charred, set aside.
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Step 6
On a high heat, BBQ the steaks for 2 minutes on one side then flip and cook for a further 2 minutes (or cook to your liking). Transfer the steaks to a chopping board and slice.
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Step 7
Warm the Mission Street Tacos as per pack instructions before you build the tacos.
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Step 8
To build the tacos, spread a generous amount of the prepared guacamole along the middle of a taco, place the cooked capsicums on top, then slices of steak.
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Step 9
Garnish with some chopped coriander, serve and enjoy!
