Beef fillet soft tacos
Put the ingredients for these tasty tacos in the middle of the table and let everyone help themselves – just like a Mexican fiesta!
Beef fillet (tenderloin), raw
400 g, fat trimmed
1½ tbs, (mexican)
4 regular, (4 x 45g high fibre tortillas), warmed
⅓ cup(s), (80ml)
1 small, chopped
100 g, quartered
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
1 cup(s), shredded
1 medium, cut into 4 wedges
- Sprinkle beef steaks with spice mix. Heat a large non-stick frying pan over medium-high heat. Add oil, then cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate, lightly cover with foil to stay warm and rest for 5 minutes before slicing.
- Place warmed tortillas on serving plates. Spread with tomato salsa. Top with lettuce, then beef, capsicum, tomatoes, Bega So Extra Light Tasty Grated Cheese and fresh coriander. Serve with lemon wedges.