Living down here in southern Spain, there are many grocery items that I never hear about or just simply cannot get. Sriracha sauce being one of them. I hadn't a clue what it was until watching Cutthroat Kitchen. I am addicted to that show! If you have never ever seen it and are up for a good laugh, watch it. Anyway, the contestants are constantly using sriracha sauce. I swear at least every other episode I would hear that word come up. I never in my life knew what it was, other than a type of hot sauce. Earlier today I was in my local supermarket and there it was, staring down at me from the shelf! Into the basket it went and home to marinade my beef.
The result was delicious! I love the tangy yet hot flavour it gave the beef. I topped it off with a mango salsa, fresh avocado and sour cream. Delicious! I made my little soft taco shells today because I had the time. I don't know if I can call them soft taco shells or mini tortilla wraps. In any case we ate them like soft tacos, so that I what I am calling them. The recipe for that can be found here under Flour Tortillas. You just have to divide the dough into smaller balls than the original recipe. I got 16 small tortillas out of that recipe.
Sriracha Beef Tacos with a Mango Salsa
Makes 8 tacos
2 Sirloin steaks
1/4 Cup/60 ml sriracha sauce
Salt and pepper to taste
2 Garlic cloves, crushed
1 inch piece of ginger, very finely chopped
Olive oil, for frying
For the salsa:
1/2 Mango, diced small
1/2 Red onion, finely diced
2-3 Spring onions, finely chopped
Pinch of sea salt
Juice of one lemon
Small bunch of fresh chopped coriander
2 Ripe avocados, peeled and diced
8 small soft taco tortillas
Make your marinade by combining the sriracha sauce, garlic, ginger, salt and pepper in small bowl. Put your steaks in a large baking dish and cover with marinade. Pat the meat all over both sides to cover it completely. Cover, refrigerate and leave to marinade for about an hour or so. If you have more time, do this early in the day and leave it until ready to cook.
Make your salsa by combining the mango, red onion, spring onion, salt, lemon juice and coriander in a bowl. Stir well to combine and set aside.
Remove you steak from the fridge about 1/2 hour before cooking. It is best cooked at room temperature. Heat a large skillet over high heat and add about 1-2 tablespoons of olive oil. Sear the steaks on each side for about a minute per side. Remove meat from pan and transfer to a cutting board. Slice the steak into very thin slices discarding any fat that you see. Cover and keep warm.
Warm your tortillas. I usually do this by putting them in foil and heating them in the oven for 10 minutes.
Serve warm tortillas filled with beef slices, mango salsa, avocado slices and topped with a dollop of sour cream. Wonderful Saturday night dinner!
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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