Beef tacos with creamy avocado and quick-pickled cabbage
Family friendly beef tacos
6 - 8
Serves
20 mins
Prep Time
2 hrs
Cook Time
Recipe author
Lazy Sunday Club
Feeding a crowd? These beef, cabbage and creamy avo tacos are the perfect go-to. Slow-braised beef chuck pairs beautifully with a tangy, quick-pickled cabbage and smooth avocado. This recipe is ideal for larger gatherings, but if you're only feeding a few, simply halve the quantities and enjoy leftovers that freeze well for an easy meal later on.
The process is simple: prep the pickled cabbage the night before, slow-cook the beef during the day, and whip up the avocado just before serving. Lay out everything taco-style so guests can assemble their own, adding as much or as little as they like. Don’t forget to have extra tortillas on hand and, if you're an avocado fan, go for three or four for extra creamy goodness. This recipe is perfect for over-caterers who love a table brimming with delicious options. Serve with sour cream for a full-flavoured, hearty meal that’s sure to satisfy!
This recipe is courtesy of Lazy Sunday Club.
Rate this recipe
Share
Ingredients
Beef tacos
1.6kg-1.75kg boneless Quality Mark chuck steak
trimmed and cut into 6 large pieces
⅓ cup canola oil
i
2 onions
finely chopped
4 large garlic cloves
finely minced or chopped
3 Tbsp tomato paste
1½ Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp sweet paprika
½ tsp ground allspice
2 fresh bay leaves
1 cinnamon stick
2½ cups beef stock
i
approximately
1 cup orange juice
i
⅓ cup lime juice
i
1½-2 Tbsp chipotle chillis in Adobo sauce
i
24 taco shells
to serve
sprigs of fresh coriander
to garnish
Pickled cabbage salad
1 small red cabbage
finely sliced
4 cups water
i
boiling
1 small carrots
1 small red onion
halved and finely sliced
1 large green chilli
i
finely sliced
100ml apple cider vinegar
2 tsp dried oregano
1 tsp salt
Avo cream
2-3 avocados
coarsely chopped
⅓ cup sour cream
i
lime juice
to taste
Method
For the tacos
Avo cream
To serve
1
For the pickled cabbage salad, place the cabbage in a colander in the sink, pour over the boiling water, then drain well and cool. Use your hands to massage the cabbage a bit to soften it.
2
Combine in a large bowl with the carrot, onion, chilli (if using), vinegar, 1/4 cup (80ml) water, salt and oregano. Use clean hands to toss everything together really well.
3
Cover the bowl tightly with plastic wrap, then refrigerate for a few hours or overnight for the mixture to lightly pickle.
Start Timer
4
Heat half the oil over medium-high in a large, heavy-based frypan. Add the beef, in batches if necessary, season well with salt, then cook about 5 minutes on each side or until well browned all over.
Start Timer
5
Meanwhile, heat the remaining oil in a large, heavy-based casserole or saucepan. Add the onion and garlic then cook, stirring often, for 7-8 minutes or until softened.
Start Timer
6
Stir in the tomato paste and the herbs, spices and aromatics, then stir for 1 minute or until fragrant.
Start Timer
7
Add the stock, orange juice, lime juice and chipotle in adobo.
8
When the beef is well browned, transfer to the saucepan. Working quickly, add about 250ml (1 cup) water to the frypan, stirring to dislodge any stuck-on bits from the base of the pan.
9
Stir the liquid briefly, then pour it into the saucepan. The beef should be almost covered; add a little extra stock or water if needed, but don’t drown it. Bring the liquid to a simmer, then reduce the heat to low.
10
Cover the pan, then cook the beef for about 2 hours or until very tender, turning it once or twice.
Start Timer
11
Remove the beef from the pan, skim off any excess fat from the surface, then bring the liquid to the boil. Cook over medium-high heat, stirring occasionally, for 25-30 minutes or until it is very reduced and thickened
Start Timer
12
Using clean hands or two forks, coarsely shred the beef, then return it to the sauce, tossing to coat. Taste, then season with salt and pepper.
13
Meanwhile, heat the oven to 200˚C. Wrap the tacos in foil, and heat in the oven according to packet instructions.
Nutrition Information per Serving (668g)
This nutrition analysis is based on 8 serves.
Energy
3205kJ (766 kcal)
Protein
53.3g
Total Fat
43.3g
Saturated Fat
9.8g
Carbs
34.7g
Dietary Fibre
12.6g
Sodium
812mg
Iron
20.0mg
Zinc
12.3mg
Vitamin B12
4.0µg
