Beer tacos with avocado aioli
Enjoy the ultimate sharing dish with these tasty beef tacos from The Natural Food Kitchen.
- 1/2 tsp smoked paprika
- 1 cup Homemade Mayonnaise, but use 3 cloves garlic
- Extra-virgin olive oil, for frying
- 8 oz sirloin steak, removed from fridge 20 minutes before cooking
- Sea salt and freshly ground black pepper to taste
- 1/2 red onion, thinly sliced
- 2 large corn tortillas
- 1 head romaine lettuce
- 1 avocado, pitted, peeled and sliced
- Small handful fresh cilantro leaves
- 1 lime, cut into wedges
1 To make the aioli, stir the smoked paprika into the Homemade Mayonnaise until combined; cover and refrigerate.
2 Set a grill pan over high heat. Drizzle a little bit of olive oil over both sides of the steak and season with salt and pepper. When the pan is smoking hot, add the steak. For a steak about 1" thick, fry for 2 minutes on each side for medium rare, or longer if you prefer your steak well done.
3 Remove the steak from the pan and allow to rest for 5 minutes; slice against the grain into thin strips.
4 Meanwhile, wipe the pan with paper towels, but be careful as it will still be hot. Add the sliced onion to the pan and saute for a few minutes over medium-high heat until softened; set aside.
5 Wipe the pan again, then heat the corn tortillas for about 30 seconds on each side to warm through.
6 Place a couple of lettuce leaves on each tortilla and top with the strips of steak, avocado slices, cooked onion and cilantro leaves. Add dollops of the aioli and a squeeze of lime juice.
7 Serve with the remaining lime wedges on the side.