Tacos with beef

These beef tacos are bold, juicy, full of fresh, zesty flavours, and perfect for an easy dinner that still feels a little special.

The beef is marinated in orange juice, lime, and honey, giving it that irresistible sweet-and-citrusy kick, pan-fried, then tucked into crunchy taco shells that do all the heavy lifting for us.

On top, we’re keeping things bright and fresh with avocado, a simple tomato and cucumber salad, plus salty feta finished with lime zest for that extra wow factor. The contrast of crunchy, juicy, sweet, and tangy in every bite is exactly what makes these tacos so fun to eat.

For the shells: store-bought hard shells are totally fine (and very convenient – this is what I had), but you’ve got options: warm up soft tortillas if you prefer a more classic vibe, bake corn tortillas in the oven for homemade crispy shells, or even use lettuce cups for a lighter twist.

However you build them, these tacos are easy, customizable, and guaranteed to disappear fast.

Ingredients: (for 6 tacos)

• one red onion
• one lime
• 3–4 garlic cloves
• 2 medium tomatoes
• one large avocado
• 1 tablespoon BBQ rub
• 1 tablespoon Mexican spice mix
• a few sprigs of fresh cilantro
• 300 g beef steak, cut into even strips
• taco shells (or any of the other options mentioned above)
• one orange
• 1 tablespoon honey
• 1 tablespoon flour
• one spoon of vinegar
• 2 spoons olive oil
• a little sunflower oil
• salt and pepper

Preparation:

Peel the garlic and finely chop it. Wash the tomatoes and dice them. Peel and pit the avocado, then slice it. Finely chop the cilantro and the onion. Zest the lime and set the zest aside on a small plate. Cut one half of the lime into slices and squeeze the juice from the other half. Finally, squeeze the juice from the orange as well.

In a bowl, mix together the orange juice, lime juice, honey, BBQ rub, and about two-thirds of the chopped onion. Stir in half of the cilantro, half of the Mexican-style spice mix, and half of the garlic. Add the steak strips, toss well to coat, and set aside to marinate.

While the meat is marinating, prepare the remaining ingredients.

Season the avocado with the rest of the Mexican-style spices and set it aside.

Put the tomato in a bowl. Add the olive oil and the vinegar, then stir in the remaining onion, garlic, and cilantro. Mix until well combined, season with salt and pepper to taste, and set aside.

Crumble the cheese into small pieces using your fingers, sprinkle the lime zest over the top, and gently mix everything together by hand.

Heat a small drizzle of sunflower oil in a pan over high heat. Add the steak strips along with their marinade and cook for about 5 minutes, stirring frequently. Sprinkle in the flour and continue cooking for another 1–2 minutes, until everything is nicely coated and slightly thickened.

Warm the taco shells in the oven at 180°C for a few minutes.

It’s time to assemble the tacos: start with a generous spoonful of the cooked beef, add a spoonful of the tomato and cucumber salad, then top with a few slices of avocado and finish with crumbled cheese mixed with lime zest.

Serve the tacos warm, and if you like, squeeze a little extra lime juice over the filling before digging in and enjoying every bite.

If you try the recipe, let me know how you liked it! 😊

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