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Soft beef tacos with radish and tomato salsa

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 20 mins

Ingredients

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500g beef rump steak, trimmed

1 ½ tablespoons taco seasoning

3 medium tomatoes, cut in 1cm cubes

½ small avocado, cut in 1cm cubes

2 radishes, trimmed, thinly sliced

1 medium red capsicum, diced

4 tortillas, warmed

2 cups shredded iceberg lettuce

reduced-fat sour cream and lime wedges, to serve

Instructions

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1 Place beef on a plate and sprinkle with seasoning. Heat a greased barbecue plate (or chargrill) to a medium-high heat. Cook beef, turning, for 7-8 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes. Slice.

2 To make salsa, combine tomatoes, avocado, radishes and capsicum in a small bowl. Season with black pepper.

3 Top tortillas with lettuce, beef and salsa. Fold to enclose filling. Serve with sour cream and lime wedges.

Nutrition Info (per serve)

Calories 588 cal

Kilojoules 2460 kJ

Protein 22 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 80 g

Sugar 8 g

Dietary fibre 10 g

Sodium 930 mg

Calcium 110 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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