Cheesy Steak Tacos

Cheesy, spicy, crunchy, fresh – you’ve got to try these spicy steak tacos with spring onion salsa.

Done in 45 minutes

Serves 2



for the steak

200gsirloin steak

1onion, quartered

3garlic cloves

2dried chillies (guajillo, pasillas, or chipotle work)

10cherry tomatoes

1 tbsphoney

2 tspsmoked paprika

1lime, juice

1 tspground cumin

Salt and pepper

for the salsa

50gcoriander, finely chopped

2spring onions, finely chopped

1green chilli, finely chopped

1/2onion, finely chopped

3 tbspolive oil

1lime, juice

1 tbspcider vinegar

Salt and pepper, to taste

for the slaw

1/4white cabbage, shredded

2 tbspsour cream

1 tbspgreen salsa

Salt and pepper, to taste

to serve

Corn tortillas

Grated mozzarella

Everyone likes tacos. But you'll LOVE these tacos - diced steak in a spicy sauce, crunchy slaw, zingy salsa, and cheesy tortillas. A dream come true!


Char your onions, tomatoes, and garlic in a skillet. Soak your dried chillies in 300ml water, and set aside for 15 minutes. This is also a good time to take your steak out of the fridge and let it come up to room temperature.

Blend the onion, tomatoes, garlic, and soaked chillies along with honey, paprika, lime juice, cumin, salt, and pepper, and a splash of the chilli water. Let this reduce in the skillet until darkened and thickened, around 10 minutes.

Finely chop all the ingredients for the salsa, then add to a bowl with olive oil, lime, vinegar, and salt.

Thinly slice your cabbage, then add to a bowl with sour cream, salsa, salt, and pepper. Set aside.

Season your steak with salt, pepper, and a drizzle of vegetable oil.

Get your pan super hot until it just starts to smoke, then carefully add your steak. Flip every 30 seconds until both sides have a nice crust - I like to cook mine to around 53 C for medium-rare, but cook the steak to your liking.

Let the steak rest for 10 minutes, then dice up and add to the sauce we made earlier.

Add some grated mozzarella to a corn tortilla, and let melt in the steak pan. Top with the saucy steak, slaw, and salsa. Enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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