Recipe: Steak Tacos

Recipe: Steak Tacos

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 20 Mar '18

Serves: 4

Prep time: 40 min

Cooking time: 10 min


Steak filling:

  • 1 large sirloin or flank steak
  • 1 lime 
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp chilli flakes
  • salt and pepper


  • 150g cherry tomatoes
  • ½ jalapeño, finely chopped
  • 1 ½ tsp white wine vinegar
  • 1 tsp olive oil
  • 1 lime, zested
  • ½ pomegranate, seeded
  • 1 tbsp chopped coriander
  • salt and pepper


  • 4 taco shells or soft tortilla wraps
  • 1 avocado
  • fresh, crisp lettuce
  • natural yoghurt


  1. Place the olive oil, zest and juice of 1 lime, paprika, cumin, chilli flakes and a pinch of salt and pepper into a large ziplock bag. Add in the steak and massage the marinade into the meat. Allow to marinate for no longer than 30 min.
  2. Make the salsa by chopping the tomatoes into small pieces and placing into a bowl along with the chopped jalapeño, pomegranate seeds, coriander, lime zest, vinegar and olive oil. Add a pinch of salt and pepper to season.
  3. Place a frying or griddle pan on medium-high heat and allow to warm up. Once hot, add the steak straight into the pan and cook for 3–4 min on each side, until you get a golden, caramelised crust. Place onto a plate, cover with foil and allow to rest for 5–10 min. Slice thinly on an angle to maximise the steak slices and allow them to stretch further.
  4. Toast the tortillas for 5–10 sec over a gas flame and set aside. To assemble the tacos, place a little lettuce onto each warmed tortilla and top with a good spoonful of the salsa and a few slices of the cooked steak. Finish off with sliced avocado, a drizzle of natural yoghurt and a squeeze of fresh lime juice.

My Little Hong Kong Kitchen

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