Chilli steak tacos with green pepper crema

These chilli steak tacos with spicy lime are an easy dinner for two. Store any leftover crema in a sealed container in the fridge for up to three days. – it’s great drizzled over salmon or chicken, spread on sandwiches, or even as topping for chilli!

Ingredients

Serves: 2 (just double the quantities for the steak (but not the crema) to serve 4)

For the tacos:

• 1 tsp olive oil
• ¼ tsp cumin
• ¼ tsp dried oregano
• Pinch chilli powder
• ½ lime, zested and juiced
• 1 garlic clove, crushed
• 250g pack Co-op British Rump Steak
• 2 Co-op Tortilla Wraps
• 2 handfuls baby spinach
• 4 tsp tinned sweetcorn, drained
• 4 tsp pickled red cabbage (optional)

For the green pepper crema:

• 2 green peppers, halved and deseeded
• 1 tbsp olive oil
• 1 clove garlic, chopped
• 2½ tbsp Co-op Greek Yogurt
• large handful fresh coriander, leaves picked
• ½ lime, juiced

Method

1. Preheat the oven to 230°C/fan 210°C/gas 8.
2. Rub the pepper halves with 1 tbsp oil, put on a baking tray and roast for 20-25 mins, until charred and soft.
3. Take the peppers out of the oven, put into a bowl and cover with cling film to steam. Leave to cool.
4. Meanwhile mix the dried herbs and spices with the lime, garlic and a good pinch of salt and pepper, then rub all over both sides of the steak. Set aside on a plate for 10 mins.
5. Peel the skins off the cooled peppers and discard, then put the peppers into a food processor along with all of the other ingredients for the crema. Season, then whizz until smooth and creamy.
6. Heat a frying or griddle pan to a high heat, then add 1 tsp olive oil. Cook the steaks for 2-3 mins on each side for rare (or longer to suit your taste). Set aside to rest for 3 mins.
7. Warm the tortillas according to the pack instructions.
8. Slice the steak into strips. Spoon a little of the crema onto the tortillas, divide the steak between them, then top with the spinach, sweetcorn and red cabbage. Drizzle over a little more of the crema and serve.