|Prep time||20 minutes|
|Marination time||10+ hours|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and crush 2 garlic cloves. Finely chop a handful of coriander. Combine the garlic, coriander, orange juice, smashed pale, juice of 2 limes, olive oil, 2 tbsp salt, pepper, vinegar, cumin and chilli powder in a large baking dish or resealable plastic bag.
Add the steaks to the marinade and make sure they are evenly coated. Cover (or seal) and chill, turning occasionally, for at least 10 hours or up to 1 day.
Preheat the grill or grill pan over a medium-high heat.
Meanwhile, remove the marinated steaks from the refrigerator and let them come to room temperature.
Grill the steaks for approx. 4-5 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness. Cooking times may vary depending on the thickness of the steak and the heat of your grill. Once cooked, remove the steaks from the grill and allow them to rest for a few minutes before slicing.
While the steaks are resting, zest and juice a lime. Peel and crush a garlic clove. Place the sour cream in a small bowl along with the lime zest, juice and garlic. Season with the salt and stir to combine.
Warm the corn tortillas. You can do this by placing them directly on the grill or heating them in a dry pan over a medium heat until they are soft and pliable.
Slice the steaks against the grain into thin strips.
Finely slice the cabbage. Finely chop the jalapeño. Pick the coriander leaves.
To assemble the tacos, divide the crema between the tortillas and evenly spread. Top with the cabbage, jalapeño, steaks strips and coriander leaves. Serve with lime wedges on the side.