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, finely chopped
, finely sliced
zest of 2 limes
Philadelphia Light with Chives
Handful of fresh
, chopped, plus extra to serve
salt and black pepper
or rapeseed oil
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.
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