Tacos with Lime Crema

Tacos with Lime Crema

By: WellBeing Team

Sprinkle joy with Murray River Salt’s Pink Salt Flakes. Crafted since 1983, this Australian delight enhances dishes with flavor, texture, and a commitment to eco-conscious practices.

Ingredients

1 piece sirloin or New York steak, seasoned well with olive oil, Murray River Salt Pink Salt Flakes & cracked black pepper
1 corn in husk
4 pineapple rings (tinned is fine)
1 bunch coriander, rinsed & leaves torn
1 lime, wedged
4 small corn tortillas (gluten-free option available)
½ red onion, outer skin removed & sliced into thin rings
¼ cup apple-cider vinegar
¼ cup water
2 tbsp white sugar or caster sugar
150g sour cream
Zest & juice 1 lime
1 garlic clove, peeled & minced
1 garlic clove, peeled & minced

Method

Ensure that the steak has been brought to room temperature (approx. 1 hour prior to cooking on the barbecue). Preheat the barbecue on a high heat. If you don’t have a barbecue, a pan on the stove is fine.
While the barbecue is heating, combine the apple-cider vinegar, water and sugar in a small bowl with a fork. Add the onion rings and allow to pickle while you prepare all other ingredients.
In a small jug, combine the lime crema ingredients and set aside.
Ensure you have seasoned both sides of the steak well with olive oil, Murray River Salt and cracked black pepper.
Transfer the steak to the barbecue and close the lid. Set a timer for 3½ mins for a medium-rare-style steak.

At 3½ mins, open the lid of the barbecue and turn the steak over quickly. Cook the second side for another 3½ mins.

Transfer the steak to a plate and allow it to rest at room temperature before slicing.

Place the corn on the barbecue and close the lid. Cook the corn for approx. 10 mins or until charred and the kernels are soft. Remove and allow it to cool.

Quickly cook the corn tortillas and pineapple rings for a few mins on the barbecue before transferring to a plate.

Slice the steak into thin strips.

Carefully cut the kernels off the ear of corn using a sharp knife and stand it up in a large bowl.

Drain the pickled red onions and assemble your taco with all ingredients, finishing with the coriander leaves, drizzle of fresh lime and dollops of lime crema.

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