These ribeye steak tacos are low in calories but with all the flavour so you can enjoy and lose weight at the same time.
My recipe for these delicious tacos is based on one from Tom Kerridge’s book Lose Weight and Get Fit. I like my steak strips pink and juicy so I use ribeye steak which has a slightly higher fat content but gives the taco a more meaty flavour.
These tacos use a soft tortilla, not the hard crispy corn ones or taco shells.
Ribeye Steak Tacos with Corn Salsa
Ingredients
For the steak tacos:
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ tsp dried oregano
- 2 ribeye steaks about 150g/5½oz each
- 1 calorie sunflower oil spray
- sea salt
- 4 corn tortilla wraps 15cm/6in in diameter
For the burnt corn salsa:
- 1 corn on the cob
- 1 calorie sunflower oil spray
- ½ red onion finely chopped
- 1 green jalapeño chilli pepper finely chopped
- 8 cherry tomatoes quartered
- small handful roughly chopped coriander including stalks
- ½ lime juice only
- salt and freshly ground black pepper
For the avocado cream:
- ½ ripe avocado
- 50 ml reduced-fat soured cream
- ½ lime juice only
- salt and freshly ground black pepper
Instructions
- Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside.
- To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper.
- To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice.
- Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest.
- Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas.
- Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve.
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