Steak Tacos Recipe

Name: Steak Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g dried black beans, soaked overnight in 450ml water; 8-9 tbsp oil; 2 None onions, peeled and chopped; 3 sprigs fresh thyme, leaves stripped from stems; 4 cloves garlic, peeled and finely chopped; 1/2 tsp vegetable bouillon; 2 None avocados, peeled and cut into cubes; 1 1/2 None limes, juiced; 75 g full-fat natural yogurt; None None Pinch of cayenne pepper; 200 ml soured cream; 4 None rump steaks (each about 240g); 6 None flour tortillas; 12 None taco shells; 1 None red chilli, cut into thin rings; 4 None tomatoes, chopped; 325 g iceberg lettuce, cut into strips; 150 g Cheddar, grated; 9 sprigs fresh coriander, leaves stripped from stems

Servings: persons

150 g dried black beans, soaked overnight in 450ml water
8-9 tbsp oil
2 None onions, peeled and chopped
3 sprigs fresh thyme, leaves stripped from stems
4 cloves garlic, peeled and finely chopped
1/2 tsp vegetable bouillon
2 None avocados, peeled and cut into cubes
1 1/2 None limes, juiced
75 g full-fat natural yogurt
None None Pinch of cayenne pepper
200 ml soured cream
4 None rump steaks (each about 240g)
6 None flour tortillas
12 None taco shells
1 None red chilli, cut into thin rings
4 None tomatoes, chopped
325 g iceberg lettuce, cut into strips
150 g Cheddar, grated
9 sprigs fresh coriander, leaves stripped from stems

1
For black beans, heat 6 tbsp oil in a saucepan and saute onions, thyme and 1/2 the garlic for 2 mins. Add beans and 2/3 cup water, bring to a boil, cover and cook for 1 hour 30 mins, until beans are cooked. Remove from heat, add crushed bouillon cube and season. Transfer to a blender and puree. Allow to cool, stirring occasionally.
2
For guacamole, combine avocados, lime juice and remaining garlic and puree in a blender. Add yogurt, a pinch of cayenne and season. Add sour cream and mix until smooth.
3
Heat 2-3 tbsp oil in a frying pan and sear steaks over high heat for 2 mins per side. Season, wrap in foil and let rest for 10 mins. Slice.
4
Warm tortillas and taco shells according to package instructions. Fill with black beans, guacamole, steak, chili, tomatoes, lettuce, cheese and cilantro.

3039

kcal

Calories

251

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 150 g dried black beans, soaked overnight in 450ml water, 8-9 tbsp oil, 2 None onions, peeled and chopped, 3 sprigs fresh thyme, leaves stripped from stems, and more.

Yes, Steak Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions