Take your taco game to the next level in this Scotch Fillet recipe with a kick.
SCOTCH FILLET CARNE ASADA TACOS
March 11, 2021
SERVES: 4
PREP TIME: 45 mins
COOKING TIME: 20mins
INGREDIENTS
3 350g Australian scotch fillet
2 packets of 35g fajita Seasoning
1 packet of Greek feta, crumbed
1 packet of flour tortillas (street taco size)
1 baby gem cos lettuce, shredded
30ml extra virgin olive oil
100ml Japanese-style mayonnaise
Lime wedges to serve
Favourite hot sauce (optional)
Green tomato verde
500g green tomato or tomatillos, halved
½ brown onion, diced
3 garlic cloves
1 fresh jalapeno, seeded and diced
½ cup coriander, chopped
Lime juice to taste
Sea salt to taste
Pico de Gallo
5 roma tomatoes, seeded and diced
1 red onion, diced
1 bunch of coriander, finely chopped
Sea salt to taste
METHOD
Mix olive oil and fajita spice together and apply liberally to scotch fillet. Let steak marinate for 30 minutes and come to room temperature.
Make Pico De Gallo by mixing all ingredients together and seasoning with salt.
Light BBQ and bring grill to heat. Close the lid to ensure grills are nice and hot.
Make Green Tomato Verde by baking the green tomatoes in the oven for 10 minutes at 250C. in food processor with all other ingredients.
Cook steak until desired doneness. Let steak rest for approximately 6 minutes then slice across the grain.
Toast tortillas for 30 seconds on each side. Assemble tacos by placing some mayo on tortilla, laying baby gem cos lettuce and sliced scotch fillet on top and adding a spoonful of Green Tomato Verde.
Sprinkle with crumbled feta and Pico De Gallo and serve with lime wedges and favourite hot sauce.
TIPS
Close the hood on the BBQ while it heats up to give steak a smoky flavour.
Use an instant thermometer to achieve perfect doneness.
Ask your butcher for a 3cm thick cut for scotch fillet, any thinner Its more likely to overcook
Option to use store bought salsa verde rather than making your own to save time
