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Steak tacos with spicy sour cream


  • Rub the steaks all over with a little oil, the cumin and seasonings. Then cook on a preheated BBQ (or ridged grill) to the desired degree, squeezing a little lime juice over as you do so. Remove and rest for a few minutes, before slicing on the diagonal.
  • Combine the sour cream with the chilli paste, a good squeeze of lime juice and the coriander.
  • In another bowl, using your hands, toss and squeeze the red onion with the juice of ½ lime. Transfer to a small bowl.
  • Then heat the tortillas on the BBQ or in the oven.
  • Arrange the tomatoes, red onion, avocado, sliced steak and halved tortillas on a large rectangular dish. Serve with the spicy sour cream on the side.


  • 2 x 200 gm sirloin or rump steaks, trimmed of all fat & sinew
  • olive oil
  • 1 tspn ground cumin
  • sea salt & freshly ground pepper
  • 2 limes
  • ½ cup sour cream
  • ½ tbsp chilli paste
  • 1 tbsp chopped fresh coriander
  • 1 red onion, very finely sliced
  • 4 tortillas
  • ½ punnet cherry tomatoes, halved
  • 1 avocado, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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