Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Street-Style Beef Tacos Recipe

  • Servings: 4
  • Prep Time: 14 minutes + marinating time
  • Cook Time: 8 minutes + resting time

Tacos are an easy-to-prepare lunch or dinner, and a great option for entertaining too. The fresh ingredients, topped with juicy pieces of tender grass-fed beef, will make your mouth water. Have a bit of fun with the toppings and garnish for the tacos – variety in texture and color is key.


For the Beef:

  • 1 lb New Zealand grass-fed rump steak (Tip: look for the Taste Pure Nature Logo)
  • 3 tablespoons oil
  • 2 tablespoons lemon juice
  • 2-3 large cloves garlic, crushed

For the Pico de Gallo:

  • 1 long red chili pepper, de-seeded and very finely chopped
  • 2 ripe tomatoes, cored and diced
  • 1 medium-sized red onion, diced

To Serve:

  • 1 avocado, cut in half, pit removed and peeled
  • Juice of 1 lime
  • 2 tablespoons cilantro leaves, roughly chopped
  • 2-3 cups red or green cabbage, finely shredded (shredded iceberg or romaine lettuce can be substituted)
  • 4 corn tortillas
  • Lime wedges


For the Beef:

  • 1. Place the rump steak in a shallow glass dish. Mix together the oil, lemon juice and garlic and rub over both sides of the rump steak. Cover and refrigerate for 30 minutes to an hour.
  • 2. Remove the rump steak from the refrigerator and bring to room temperature, about 20 minutes.
  • 3. Pat steak dry with paper towels.
  • 4. Heat a large frying pan over a medium-high heat and pan-fry the steak for 3-4 minutes on each side for medium-rare. Remove from frying pan, season and leave to rest for 5 minutes before slicing across the grain.

For the Pico de Gallo:

  • 5. Combine the chopped chili pepper, tomatoes and red onion in a bowl and season with a little salt. Set aside.

To Serve:

  • 6. Mash the avocado using a fork, add the lime juice and season with salt and pepper. Stir in half of the chopped cilantro. Stir the remaining cilantro into the finely shredded cabbage.
  • 7. Wrap tortillas in a damp paper towel and microwave for 20 seconds to make pliable. Spread mashed avocado over tortillas, place on some cabbage, pico de gallo and sliced rump steak and fold in half.
  • 8. Serve with lime wedges.
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