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Soft shell beef tacos

400g beef rump strips
2 tablespoon vegetable oil
1 clove Barbismoked™ Mojito Lime Seasoned Smoked Garlic, thinly sliced
50ml (2 ½ tablespoon) teriyaki marinade
1/4 red cabbage, shredded
2 carrots, shredded
Juice of 1 lime, plus extra wedges, to serve
1 avocado, sliced for serving
8 soft flour tacos, warmed, for serving
Spicy mayonnaise, to serve (see notes)
Green onions, thinly sliced

Step 1
Season rump strips with salt and pepper. Heat oil in a large wok over high heat. Add garlic and cook for 30 seconds. Add beef and cook for 3 to 4 minutes, or until browned and tender, adding the teriyaki marinade 2 minutes into the process. Set aside to rest.
Step 2
In a bowl combine cabbage, carrot, and lime juice. Toss to combine.
Step 3
Build the taco using the cabbage and carrot mix, slices of avocado, the marinated beef and top with spicy mayonnaise, green onions. Serve with lime wedges.


Based on a recipe featured on