Steak tacos with burnt corn salsa
Think you can't eat tacos and lose weight? Think again! A little goes a long way in these delicious steak tacos.
Each serving provides 600 kcal, 38g protein, 39g carbohydrate, 31g fat, 6g fibre.
Ingredients
For the steak tacos
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ tsp dried oregano
- 2 bavette steaks, about 150g/5½oz each
- 1-calorie sunflower oil spray
- sea salt
- 4 corn tortilla wraps, 15cm/6in in diameter
For the burnt corn salsa
- 1 corn on the cob
- 1-calorie sunflower oil spray
- ½ red onion, finely chopped
- 1 green jalapeño chilli pepper, finely chopped
- 8 cherry tomatoes, quartered
- small handful roughly chopped coriander (including stalks)
- ½ lime, juice only
- salt and freshly ground black pepper
For the avocado cream
- ½ ripe avocado
- 50ml/2fl oz reduced fat soured cream
- ½ lime, juice only
- salt and freshly ground black pepper
Method
Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside.
To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper.
To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice.
Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest.
Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas.
Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve.