Beef tacos
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  • Prep time 20 '
  • Total time 30 '


  • 2 avocados, chopped
  • 1 red chilli, finely chopped
  • 1 red onion, finely sliced
  • 200 g cherry tomatoes, quartered
  • Juice and zest of 2 limes
  • 170 g Philadelphia with Chives
  • Handful of fresh coriander, chopped, plus extra to serve
  • salt and black pepper
  • 1 tbsp olive or rapeseed oil
  • 300 g sirloin steak
  • 8 taco shells


  • In a bowl, combine the avocados, chilli, onion, cherry tomatoes and lime zest.
  • In a separate bowl, combine the lime juice, cream cheese and coriander. Beat together, then stir into the avocado mixture. Season to taste with salt and black pepper.
  • Heat a large pan over a high heat until very hot. Add the oil and, when hot, add the steaks. Immediately turn the heat to medium-high. Cook for 2-3 minutes per side for medium-rare, or until done to your liking. Remove to a plate and tent loosely with tin foil. Allow to rest for 10 minutes.
  • When the steaks have rested, slice them thinly against the grain.
  • To assemble each taco, fill a taco shell with some of the cream cheese and avocado salsa. Top with some slices of steak and garnish with extra coriander.


Nutritional Information

Typical values Per recipe
Energy 12630.0 kj
Energy 3016.0 kcal
Fat 206.4 g
Carb 178.0 g
Protein 127.6 g
Saturated fat 70.4 g
Salt 1.6 g
Dietary fibre 44.0 g
Sugars 16.8 g