"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Surf ‘n’ Turf Tacos

By Meg Yonson

Surf 'n' Turf Tacos
Photo by: Ella Martin.
  • 4 servings
  • Prep - 25 mins
    Cooking - 8 mins
  • Total - 33 mins
Surf 'n' Turf Tacos
Photo by: Ella Martin.

A refreshing 30-minute meal full of good fats, protein and a whole bunch of fresh colourful veggies! We love cooking the steak and tortillas on the BBQ to give them a smoky flavour and charred look, but they taste just as good cooked on the frypan.  

Servings: 4
Preparation: 25 mins
Cooking: 8 mins

Ingredients

  • 1/2 teaspoon extra virgin olive oil.
  • 400 g beef rump steak.
  • 8 corn tortillas, warmed in the microwave.
  • 1 bunch butter lettuce, leaves roughly torn.
  • 1/4 red cabbage, finely shredded.
  • 1 avocado, diced.
  • 16 cooked king prawns, peeled.
  • 100 g full-fat Greek yoghurt, to serve.
  • 1 lemon, cut into wedges, to serve.

Directions

1. Heat a large frying pan on medium heat and drizzle in olive oil. Season rump steak with salt and pepper on both sides and place into the frying pan. Cook on each side until cooked to your liking. Remove and place steak on a chopping board. Slice into thin strips.

2. Now to assemble your tacos. Lay out the tortillas and have your guest pack each taco full of lettuce, avocado, cabbage, prawns and beef slices. Drizzle with yoghurt and lemon juice to serve.


Note

Styling by Gemma Lush. 

Dairy-free option: Swap the yoghurt for coconut yoghurt and the butter for olive oil.

A refreshing 30-minute meal full of good fats, protein and a whole bunch of fresh colourful veggies! We love cooking the steak and tortillas on the BBQ to give them a smoky flavour and charred look, but they taste just as good cooked on the frypan.

Ingredients

  • 1/2 teaspoon extra virgin olive oil.
  • 400 g beef rump steak.
  • 8 corn tortillas, warmed in the microwave.
  • 1 bunch butter lettuce, leaves roughly torn.
  • 1/4 red cabbage, finely shredded.
  • 1 avocado, diced.
  • 16 cooked king prawns, peeled.
  • 100 g full-fat Greek yoghurt, to serve.
  • 1 lemon, cut into wedges, to serve.

Directions

1. Heat a large frying pan on medium heat and drizzle in olive oil. Season rump steak with salt and pepper on both sides and place into the frying pan. Cook on each side until cooked to your liking. Remove and place steak on a chopping board. Slice into thin strips.

2. Now to assemble your tacos. Lay out the tortillas and have your guest pack each taco full of lettuce, avocado, cabbage, prawns and beef slices. Drizzle with yoghurt and lemon juice to serve.

Note

Styling by Gemma Lush. 

Dairy-free option: Swap the yoghurt for coconut yoghurt and the butter for olive oil.