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Chilli rubbed steak tacos


  • To make the spice rub, mix together the chilli powder, garlic powder, onion powder, cinnamon, allspice, ground pepper and salt.
  • Squeeze lime juice all over the steaks until well coated. Then dust with the spice rub and cook on a lightly oiled ridged grill (or BBQ) to the desired degree. Rest for a few minutes, before slicing and placing on a plate with a little fresh lime juice sprinkled over the top.
  • At the same time, heat the tortillas wrapped in kitchen foil in the oven or as is on a preheated grill.
  • To make the salsa, gently toss ¼ cup chopped coriander, salt and pepper. Taste for seasoning, transfer to a serving bowl and set aside.
  • Then to make the guacamole, combine the avocadoes with 2 tbsp chopped red onion, the remaining cherry tomatoes (chopped), 2 tbsp chopped coriander and 2 tbsp fresh lime juice. Taste for seasoning and transfer to a bowl.
  • To serve, place the tortillas and fillings in the centre of the table and let everyone help themselves.
  • nb. Make the guacamole to order - not in advance, as the avocado will discolour.


  • 1½ tbsp mild chilli powder
  • 1 tspn garlic powder
  • ½ tspn onion powder
  • ½ tspn ground cinnamon
  • ½ tspn ground allspice
  • ½ tspn freshly ground pepper
  • ½ tspn sea salt
  • juice of 3 limes
  • 4 x about 125 gm porterhouse steaks, trimmed of all fat & sinew
  • olive oil spray
  • 8 flour tortillas
  • ½ cup chopped red onion
  • 3 small red chillies, seeded & chopped
  • 2½ punnets cherry tomatoes
  • ½ cup chopped fresh coriander
  • sea salt & freshly ground pepper
  • 2 avocadoes, coarsely mashed

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm