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Beet and Steak Tacos with Horseradish Cream

Beet and Steak Tacos with Horseradish Cream

10 minutesPrep Time
5 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
200g Scotch Fillet
8 tortillas
1 x bag Community Co Beetslaw 200g
1 lime, cut into wedges
1/4 cup coriander, roughly chopped
1/2 cup Greek yoghurt
1/2 cup sour cream
1/4 cup Horseradish
2 tbsp chives, finally chopped
1 tbsp lemon juice

Directions

  1. In a bowl combine all the ingredients for the horseradish cream in a bowl and then set aside
  2. Season both sides of the steak with salt and pepper. Then heat a griddle pan or BBQ plate on high heat. Sear the steak for 3 minutes on each side (if you prefer your steak well done, keep it on the heat for an extra few minutes).
  3. Heat the tortillas as per packet instructions or heat them in a hot pan to char them slightly. Spread the tortillas with horseradish cream, then layer on the steak and beet slaw. Finally dress with provided dressing and feta