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Apron & Atlas — home

Beef Tacos, a Taste of Mexico

Mexico — see recipes from this place
  • For 3–4 people
3 tacos on a blue plate

A fresh Mexican taco with seasoned beef, creamy guacamole, crisp radish, pickled onion and cilantro.

Ingredients

  • 400 g of beef, preferably sirloin or another tender cut
  • 8–10 corn or corn & wheat tortillas
  • 1 red onion, thinly sliced
  • 4–5 radishes, thinly sliced
  • Fresh cilantro
  • Olive oil
  • Salt & pepper
  • 1 fresh chilli, optional
  • Lime wedges for serving

For the Guacamole

  • 2 ripe avocados
  • ½ red onion, finely chopped
  • 1 tomato, finely diced
  • 1 fresh chilli, finely chopped
  • Fresh cilantro
  • 1 lime
  • Salt & pepper

Optional

  • Dice tomatoes
  • Cheese

Method

  1. Prepare the pickled onions Prepare the pickled red onions following the Pickles recipe. Ideally, make them a few hours in advance so they have time to develop their flavour.

  2. Prepare the guacamole Cut the avocados in half, remove the stones and scoop the flesh into a bowl. Mash roughly with a fork, keeping some texture. Add the chopped onion, tomato, chilli and cilantro. Squeeze in the lime juice and season with salt and pepper. Mix gently and set aside.

  3. Prepare the beef Cut the beef into thin strips or small pieces. Season generously with salt and pepper. You can also add a little cumin, smoked paprika or chilli powder if you want a more heavily spiced taco.

  4. Cook the beef Heat a little oil in a very hot frying pan. Add the beef and cook quickly for 2–4 minutes, depending on the size of the pieces and your preferred level of doneness. The beef should be nicely browned on the outside while remaining juicy inside.

  5. Prepare the vegetables Thinly slice the radishes and keep them fresh and crunchy. Pick some fresh cilantro leaves and prepare your lime wedges.

  6. Warm the tortillas Prepare the tortillas following the dedicated tortilla recipe. Warm them briefly in a dry, hot pan until soft and flexible.

  7. Build the tacos Place a warm tortilla on a plate. Add a spoonful of guacamole, followed by the warm beef. Top with the pickled red onions, sliced radish and fresh cilantro.

  8. Finish Squeeze fresh lime juice over the tacos and add a little fresh chilli if you like.

  9. Serve Serve immediately while the tortillas and beef are still warm, with extra guacamole, pickled onions, radishes and lime on the side.

I cook dishes like this one in people's homes across Cape Town.

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