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Beef tacos
Prep time
 20 '
Total time
 30 '
4
Ingredients
2
avocados
, chopped
1
red chilli
, finely chopped
1
red onion
, finely sliced
200 g
cherry tomatoes
, quartered
Juice and
zest of 2 limes
170 g
Philadelphia Light with Chives
Handful of fresh
coriander
, chopped, plus extra to serve
salt and black pepper
1 tbsp
olive
or rapeseed oil
300 g
sirloin steak
8
taco
shells
Instructions
In a bowl, combine the avocados, chilli, onion, cherry tomatoes and lime zest.
In a separate bowl, combine the lime juice, cream cheese and coriander. Beat together, then stir into the avocado mixture. Season to taste with salt and black pepper.
Heat a large pan over a high heat until very hot. Add the oil and, when hot, add the steaks. Immediately turn the heat to medium-high. Cook for 2-3 minutes per side for medium-rare, or until done to your liking. Remove to a plate and tent loosely with tin foil. Allow to rest for 10 minutes.
When the steaks have rested, slice them thinly against the grain.
To assemble each taco, fill a taco shell with some of the cream cheese and avocado salsa. Top with some slices of steak and garnish with extra coriander.
Tips
Tip
Nutritional
Information
Typical values
Per Serving
Energy
3157.5 kj
Energy
754.0 kcal
Fat
51.6 g
Carb
44.5 g
Protein
31.9 g
Saturated fat
17.6 g
Salt
0.4 g
Dietary fibre
11.0 g
Sugars
4.2 g
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