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Plated meal

Mexican Steak Taco Bowls with Avocado & Sour Cream

  • Keto
  • Meat
  • Mexican
  • Contains Dairy
  • Beef

Mexican Steak Taco Bowls. Enjoy this easy to make Steak Taco bowl served in homemade tortilla bowls! These tortilla bowls are easy to make and fun to eat.

Nutrition Per Portion

  • Calories

    869

  • Carbs

    44.8g

  • Fat

    68.1g

  • Fibre

    14.2g

  • Protein

    29.3g

  • Sugar

    25.2g

  • 0.0 min

    Pre-heat the oven to 180C.

  • 0.5 min

    De-seed and finely dice the tomato, half of the red onion and garlic.

  • 2.0 min

    Julienne the red capsicum.

  • 3.0 min

    Juice the lime(s).

  • 4.0 min

    Slice the remaining red onion.

  • 4.5 min

    Mix together the lime juice, worcestershire sauce, garlic and taco spices in a bowl.

  • 5.5 min

    Slice the beef steak and add to the marinade.

  • 6.0 min

    Add some hot water to a shallow bowl.

  • 6.5 min

    Soak the tortilla(s) in the hot water for approximately 4 seconds or until soft.

  • 7.0 min

    Turn an oven safe bowl(s) upside down and brush with a little oil.

  • 7.5 min

    Drape the tortilla(s) over the bowl(s) (or instead use the bottom of a cupcake holder), to create the tortilla bowls.

  • 8.0 min

    Place on an oven tray and then into the oven to bake (3-5mins).

  • 8.5 min

    Mix together the diced red onion and the tomatoes in a bowl and set aside.

  • 9.0 min

    Heat the olive oil in a frying pan over medium heat.

  • 10.0 min

    Add the red capsicum and sliced onion and cook until softened.

  • 10.5 min

    Take the tortilla bowl(s) from the oven and gently remove from the bowl (ensuring it is cripsy enough to retain its shape).

  • 11.0 min

    Flip the tortilla bowl(s) and return to the oven and bake for a little longer to crisp the other side.

  • 12.0 min

    Add the steak and marinade to the pan and cook through.

  • 13.0 min

    Remove the tortilla bowl(s) from the oven.

  • 15.0 min

    When cooked remove the steak from the heat.

  • 15.5 min

    Peel, de-stone and roughly chop the avocado.

  • 17.0 min

    Add the steak mixture, tomato salsa and avocado to the tortilla bowl.

  • 18.5 min

    Add a dollop of sour cream and a little chilli sauce as desired.

  • 20.0 min

    Finish with fresh coriander.

  • Ingredients

    Sriracha Sauce

    Use according to taste

    Sour Cream

    Avocado

    chopped

    Rump Steak

    sliced

    Red Capsicum

    julienne

    Worcestershire Sauce

    Mexican Spice Mix

    Garlic

    finely chopped

    Flour Tortillas

    Brown Sugar

    Olive Oil

    2 tablespoons per person

    Limes

    juiced 1/2 lime juiced per person

    Red Onion

    finely chopped

    Tomatoes

    finely chopped

    Fresh Coriander

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