Rib Fillet Carne Asada Tacos

Take your taco game to the next level with these Scotch Fillet Carne Asada Tacos. Thick-cut scotch fillet is marinated in fajita spices, grilled until juicy, then sliced and loaded into warm tortillas with crisp lettuce, creamy mayo, crumbled feta, fresh pico de gallo and zesty green tomato verde.

Big on flavour with just the right kick, this is a crowd-pleasing recipe made for BBQs, entertaining or a seriously good taco night.

Rib Fillet Carne Asada Tacos

Australian Beef

Servings

4

Prep Time

45 minutes

Cook Time

20 minutes

Take your taco game to the next level with these Scotch Fillet Carne Asada Tacos.

Rib Fillet Carne Asada Tacos

Ingredients

  • 800g - 1kg Australian rib 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)

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  • 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

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  • 5 roma tomatoes, seeded and diced

  • 1 red onion, diced

  • 1 bunch of coriander, finely chopped

  • Sea salt to taste

Directions

  1. Mix olive oil and fajita spice together and apply liberally to scotch fillet. Let steak marinate for 30 minutes and come to room temperature.

  2. Make Pico De Gallo by mixing all ingredients together and seasoning with salt.

  3. Light BBQ and bring grill to heat. Close the lid to ensure grills are nice and hot.

  4. Make Green Tomato Verde by baking the green tomatoes in the oven for 10 minutes at 250C. in food processor with all other ingredients.

  5. Cook steak until desired doneness. Let steak rest for approximately 6 minutes then slice across the grain.

  6. 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.

  7. Sprinkle with crumbled feta and Pico De Gallo and serve with lime wedges and favourite sauce.
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