Ribeye Fiesta Tacos
10 Minutes
5 SERVINGS
INGREDIENTS
Beef- Sadia Beef Ribeye
- 550g Sadia Beef Ribeye (sliced into stripes)
- 2 Tbsp cooking oil
- 30g taco spice mix
- 11 hard taco shells
- 1 red bell pepper (finely chopped)
- 120ml water
- 2 baby cos lettuce (shredded)
- 250g punnet cherry tomatoes (halved)
- 1 avocado (peeled and mashed)
- 100g Mexican 3 Cheese (shredded)
- 100g sour cream
METHOD
- Keep Sadia Beef Ribeye sealed. Thaw in the fridge for 24 hours before use. Before cooking, let it rest at room temperature for 30-45 minutes.
- Heat oil in a large frying pan over medium-high heat. Add the beef strips and cook for 1-2 minutes, turning occasionally and set aside.
- In the same pan, add the red bell pepper and cook for 1 minute. Sprinkle in the taco spice mix and stir to coat evenly.
- Add water to the pan and stir to combine. Return the seared beef strips to the pan. Simmer for 2 minutes, or until the sauce thickens and coats the beef.
- Warm the hard taco shells as directed on the pack.
- Fill each taco with lettuce, cherry tomatoes, avocado, cheese, and a dollop of sour cream.
Sadia Beef Ribeye Aged
100% Quality Beef
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